2 hours ago
Thursday, October 13, 2011
I always think of avocado as a summer thing. Not sure why, it is available all year round in my supermarket from California and Mexico.
I could eat an avocado everyday, straight out of the skin with a sprinkle of kosher salt, I love them, and they are super healthy.
Here is an easy weeknight recipe for salmon. You can make a guacamole with the avocado, but I liked the look of the slices, and they didn't brown after I sliced them.
I liked this so much, I made just the avocado salad the next day for lunch using the juice of 1 lemon and omitting the hot pepper.
Healthy and delicious.
Grilled Salmon with Avocado Salsa (adapted from Laylita's Recipes)
4 salmon filets, about 1/2 lb. per person, skin removed (ask the fish monger to do this for you)
1 tbs olive oil
1 tsp kosher salt
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder (I did not use this, cause I don't have it!)
1 tsp black pepper
Place the salmon filets in a glass dish and add the salt, spices and oil. You can let this sit in the fridge, covered all day until ready to sear.
Make the avocado salad:
1 avocado, peeled, seeded and sliced
a couple of cherry tomatoes, quartered (for some color)
1/4 small red onion, sliced
2 mild hot peppers, seeded and deveined, diced or sliced (optional)
juice from 2 limes (or lemons)
3 tbs olive oil
2 tbs finely chopped cilantro
Lightly mix the avocado slices in a bowl with the rest of the ingredients and season with kosher salt. Refrigerate up to 2 hours before serving.
In a heavy grill pan, sear the fish for 3 minutes on each side until it is done to your liking. I used wild Coho salmon, so it was done very quickly because it is denser and drier than Atlantic salmon.
Plate the salmon and spoon the avocado mixture underneath and over the fish. Garnish with fresh cilantro and enjoy!