Salmon Meuniere with Avocado Tartar Sauce

Salmon Meuniere with Avocado Tartar Sauce

Soft and creamy avocado tartar sauce with succulent salmon.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


a dash

a dash

as needed


2 (200 g/ 7 oz)

a dash

10 g (0.35 oz)


1 Tbsp

1 Tbsp

1 tsp


  1. Lightly season the salmon with salt and pepper and set aside for 5 minutes.
  2. Cut an opening along the center of the avocado and cut in half. Remove the large pit with a knife, and peel the skin from each half. Chop into 8 mm (1.4 in) cubes.
  3. Mix (A) and 2 together.
  4. Rinse the potato and place in a lidded microwave-heat safe container. Cover and microwave for 4-5 minutes. Peel the skin, and cut into 1 cm (1/4 in) thick rounds. Season with salt, pepper and parsley.
  5. Dry off any excess moisture from (1) and lightly cover with the weak flour.
  6. Heat a fry pan, cook both sides well and arrange on a plate. Garnish with (4) and season with (3).

Cooking Basics

Avocado - peeling

Cut the avocado lengthwise with a knife until contact is made with the pit. Without removing the knife, make a continuous slice around the pit until the knife meets the initial incision point. Twist the two halves to separate. Strike the pit with the base part of the knife blade strong enough so that it becomes embedded and remove the pit. Use your hands to gently peel away the skin.

Avocado - prevent browning

Cut into bite-sized pieces and sprinkle on lemon juice to prevent the avocado from turning brown.


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