Salmon gets a good slathering with smoky spice here, but we're keeping things cool with a creamy cucumber salad and a tangy avo salsa. Oh, you want to flake the salmon and toss it all together? Be our guest. You want to wrap it up in a tortilla? Yes, Chef! You take this flavour-filled fish and salad wherever you need it to go.
Place salmon on a plate and mix with Subtly Smoky Chipotle, salt and pepper.
Heat 2 teaspoons olive oil in a non-stick frypan over medium-low heat. Add salmon and cook, turning halfway, for 5–6 minutes or until just cooked through.
Thoroughly wash coriander and finely chop leaves and stems. Finely chop green chilli. Finely zest and juice lime. Dice avocado. Place avocado, coriander, chilli, lime zest and ½ the lime juice in a bowl with 20ml (1 tablespoon) olive oil and mix to combine. Season with salt and pepper.
Place yoghurt, remaining lime juice, salt and pepper in a bowl and mix to combine.
Wash and roughly chop lettuce. Thinly slice cucumber into rounds. Place lettuce and cucumber in a bowl with creamy salad dressing and mix to combine. Season with salt and pepper.
Divide salad between plates and top with salmon. Spoon over avocado salsa to serve.