I really, really like salmon. Not just like, but enjoy eating it. Whenever I go home to Maine, it’s usually one meal my mom can be sure that I will request. Normally, we make a soy-curry based marinade, but thanks to Pinterest, I stumbled upon this new combo two summers ago. We found a new summer recipe and another great idea for salmon. The combination of spices gives just the right amount of kick, while the creamy avocado salsa balances the spice. Even if this isn’t used for salmon, this spice-avocado combination is perfect for any white fish or chicken.
For the Salsa:
- 1 ripe avocado, halved, pitted, and sliced (how to find ripe avocados here)
- about 1/8 c onion, diced
- 1/4 red pepper bell
- lime juice from 1/2 lime
- 2-3 T chopped cilantro
- Red pepper flakes or hot peppers to add spice
- 1 T olive oil
- Salt and pepper to taste
For the Salmon:
- 1 lb salmon, cut into two pieces
- 1/2 t coriander
- 1/2 t cumin
- 1/2 paprika
- 1/2 t onion powder
- 1/2 chili powder
- Black pepper
- Olive oil to lightly coat salmon before adding rub
- Salt to taste once cooked
- Depending on the season, pre-heat the oven to 400° F or pre-heat the grill.
- Wash and dry salmon.
- Mix the spices for the seasoning. Drizzle the salmon with olive oil rub to evenly distribute. Rub newly mixed spice seasoning onto salmon (both sides if skinless).
- Chop onion, bell pepper and cilantro. Add in ripe avocado slices or cubes (I used cubes). Mix in olive oil, lime juice and red pepper. Be aware of the amount of lime juice added! If too sour, add small amounts of salt to counter the acidity from the lime. Chill salsa once mixed.
- Grill or bake the salmon to desired doneness (about 15-20 min in the oven). Check to ensure the salmon is pink and no longer translucent.
- Once done, serve the salmon topped with the salsa and enjoy!
Adapted from Laylita’s Recipes’ Grilled Salmon with Avocado Salsa.
Pictured with Spicy Garlic Sautéed Spinach
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