Batchillo

Sesame Salmon Fillets with Guacamole

Sesame Salmon Fillets with Guacamole: a batch cooking recipe, 4 servings of 517 kcal and 31 g protein each. Keeps 2 days in the fridge.

  • 4 servings
  • 15 min prep
  • 25 min total
  • 2 days in the fridge
  • Don’t freeze
  • Lunch · Dinner
Sesame Salmon Fillets with Guacamole

Nutrition per serving

Energy Protein Carbohydrate Fat Fibre
517 kcal 31 g 16 g 38 g 8.5 g

Standard serving, calculated from each ingredient’s data (USDA or product labels). In Batchillo, each person gets a serving sized to their own calories and protein.

Ingredients for 4 servings

  • 4 Salmon
  • 2 tbsp Soy sauce (low sodium)
  • 0.5 Orange (juice)
  • 1 tbsp Olive oil
  • 1 tbsp seasoning (for salmon, with paprika and lemon)
  • 3 tbsp Sesame seeds
  • 2 Avocado (ripe)
  • 100 g Ricotta (whipped · or quark)
  • 0.5 Lime (or lemon · juice)
  • 1 Garlic

To taste: Salt, pepper, Cilantro, optional

Contains: fish, gluten, soy, dairy (lactose). Free from: eggs, shellfish, peanuts, tree nuts. Always check the labels of the products you buy.

Method

  1. Season the salmon: put the salmon fillets in a bowl. Add the soy sauce, orange juice, olive oil and salmon seasoning. Toss carefully and let rest for 10 to 15 minutes. Meanwhile, preheat the air fryer to 190 °C for three minutes.
  2. Make the sesame crust: take the fillets out of the marinade and place them in the air fryer basket, skin side down. Then cover the top of each fillet with sesame seeds. Press lightly so they stick. If you're using the garlic in the cream, wrap the clove in a small piece of aluminum foil and place it next to the salmon.
  3. Cook in the air fryer: cook the salmon at 190 °C for eight to ten minutes. Check it at eight minutes, especially if the fillets are thinner. Avoid overcooking, because the fish keeps warming up after it comes out of the air fryer.
  4. Make the cream and serve: while the salmon cooks, scoop out the avocado flesh into a tall cup. Add the whipped fresh cheese, lime juice, roasted garlic, salt and pepper. Blend until smooth and even. Taste and, if needed, adjust the lime juice and seasoning. Finally, spread the guacamole cream on the plate and place the salmon fillet on top. Finish with cilantro, parsley, sesame seeds or a little lime zest.

Recipe based on apitadadopai.com.

Batch cooking

These recipes cook in the same batch as this one, in the same session: