Mackerel with avocado, broccoli and cashew salad
This mackerel salad recipe combines fillets of the oily fish with a silky avocado purée and purple sprouting broccoli, which is dressed with tahini and cashew nuts for added crunch. Ready in just half an hour, it also happens to be naturally gluten-free.
Ingredients
Avocado purée
Mackerel
- 8 mackerel fillets , pin-boned and skin scored
- 2 tsp extra virgin olive oil
- sea salt
Broccoli with tahini dressing and cashews
- 200g of purple sprouting broccoli
- sea salt
- 1 tbsp of tahini
- 2 tbsp of olive oil
- 1 tbsp of cider vinegar
- freshly ground black pepper
- 50g of cashew nuts, toasted and finely chopped
Method
2
Heat 1 tsp of the olive oil in a large non-stick pan. Season the mackerel each side with salt. When the pan is hot, gently place as many mackerel fillets as will fit comfortably in the pan, skin-side down. Do not overcrowd the pan as the fish will stew instead of turning crisp. Cook until golden brown on the skin side, for approximately 3–4 minutes, then very gently flip over and cook for another 2 minutes. Gently remove from the pan and keep warm whilst you repeat with the other fillets and the remaining oil
- sea salt
- 8 mackerel fillets , pin-boned and skin-scored
- 2 tsp extra virgin olive oil
3
Whilst the fish is cooking, bring a large pan of salted water to the boil. Add the broccoli and cook for 2 minutes until just al dente. Strain and place in a large bowl. Mix the tahini, olive oil and cider vinegar together with a tablespoon of water. Pour over the broccoli and mix with the toasted cashew nuts
- sea salt
- 200g of purple sprouting broccoli
- 1 tbsp of cider vinegar
- 1 tbsp of tahini
- 50g of cashew nuts, toasted and finely chopped
- 2 tbsp of olive oil
4
Serve the mackerel fillets with the broccoli salad and avocado purée. Grind some black pepper over the dish and, for a more substantial meal, serve with steamed new potatoes on the side
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Mackerel with avocado, broccoli and cashew salad
