Baked Salmon with Avocado Sauce

Baked Salmon with Avocado Sauce
Prep time
Cook time
Total time
This creamy entree is from the December 2007 issue of Foods Matter, a magazine for food allergies and intolerances.

Wheat, gluten, corn, soya, dairy, egg & nut free An alternative Christmas dinner for those who would rather avoid fowl...
Serves: Serves 6
  • ½ head of fennel, sliced very thinly
  • 6 spring onions, chopped small
  • 2 lemons
  • sea salt and freshly ground black pepper
  • olive oil
  • a salmon tail weighing just over 1 kilo
  • 3 leeks, finely sliced
  • 6 heads of pak choi, chopped roughly
  • 2 small avocados
  • Fresh dill to decorate
  • ⅞ cup coconut milk
  1. Heat the oven to 180C, 350F, Gas mark 4.
  2. Mix the fennel, spring onions, zest from 1 lemon, salt and pepper in a bowl.
  3. Oil an oven tray large enough to hold the fish and lay the fish in it.
  4. Stuff the fish with the fennel mixture.
  5. Cover the dish very tightly with aluminum foil and bake for 10 minutes per 450g plus 10 minutes.
  6. Meanwhile put 3 tablespoons olive oil in a wide pan and add the leek. Sweat, covered, for 10-15 minutes or until the leeks are quite soft. Add the pak choi and a little seasoning, re-cover the pan and continue to cook gently for a further 10 minutes or until the pak choi is cooked but not mushy.
  7. When you are nearly ready to serve the fish, peel the avocados and purée in a food processor with the coconut milk the juice of the 2 lemons. Season to taste.
  8. Remove the fish carefully from the pan, skin and lay on a serving dish. Pile the pak choi and leeks around the fish and spoon some of the avocado sauce over the fish. Decorate with the fresh dill and serve.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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