1 ripe avocado, peeled, seeded and coarlsey chopped
1 tbspn freh lime juice
1 tsp ground cumin
4 salmon fillets
Freshly ground black pepper
Salt 3/4 cup fish stock
3 Cloves garlic, finely chopped
6cm piece fresh ginger, peeled and finely chopped
1 medium Flavorite tomato, cored and finely chopped
4 tbspns cold butter, cut into small pieces
2 tbspns coriander leaves
Extra virgin olive oil
Fresh limes for garnish
Peel the avocado and remove the seed. Roughly chop the avocado. Squeeze in the lime juice and mix in the ground cumin. try not to mash the avocado and lose all sense of texture. Set aside.
Season the fish fillets with salt and freshly ground black pepper and steam the fish, over water on a rack in a wok or large frying pan, covering with a lid.
Depending on the size and thickness of your salmon pieces, this should vary between 6-10 minutes. The fish should change colour from pinky orange to light pink.
Meanwhile, put the fish stock, garlic and ginger into a large saucepan and bring to a boil. Reduce the heat to medium and boil gently until thickened, about 4-5 minutes.
Add the tomato pieces and cook for a minute more. Remove from the heat and whisk in the chopped butter a few pieces at a time; keep the sauce hot. Transfer the fish to serving plates and pour the sauce over each piece of salmon.
Spoon a little of the avocado salsa on to each serving plate and scatter with the coriander leaves. Finish each serve with a drizzle of olive oil and garnish lime wedges. Serve immediately.