Avocado & Mango Salad with Smoked Paprika Fish

Ingredients

• 4 x 150g fish fillets, I use Hoki (as the fillets are thick)
• 1/2 cup roughly chopped walnuts, toasted
• 1 tsp coconut oil, for toasting the walnuts
• MARINADE:
• 1/2 cup canned coconut milk
• 1 Tbsp olive oil
• lemon zest, from 1/2 a lemon
• 3 tsp smoked paprika
• 2 tsp minced garlic
• 1 tsp ginger, minced or finely grated
• 3/4 tsp fine sea salt, and 1/4 tsp pepper
• SALAD:
• 160g mixed greens spinach leaves, rocket etc.
• 1 Lge carrot(s), grated
• 2 avocado(s), sliced
• 1 Lge mango(s), thinly sliced
• 2 Tbsp chopped coriander, leaves (to garnish)
• DRESSING:
• Juice from 1 lemon(s)
• 2 Tbsp coconut aminos
• 2 Tbsp olive oil
• 1 tsp sesame oil
• Sea salt and , pepper to taste