Grilled Salmon w/ Avocado Salad
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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.
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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.
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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
kosher salt
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.
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Plate the salmon and spoon the avocado mixture underneath and over the fish. Garnish with fresh cilantro and enjoy!
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Comments
I think I just lost a pound! Thank you!