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| Fried salmon with Avocado |
FISH INGREDIENTS
2 lbs salmon filets
1 tbsp olive oil
1 tsp salt
1 tsp coriander
1 tsp cumin
1 tsp paprika
1 tsp onion powder
1 tsp black pepper
2 lbs salmon filets
1 tbsp olive oil
1 tsp salt
1 tsp coriander
1 tsp cumin
1 tsp paprika
1 tsp onion powder
1 tsp black pepper
AVOCADO SALSA INGREDIENTS
3 tbsp olive oil
2 leamons
1 tsp salt
1 avocado, peeled, deseeded, and sliced
1/2 red onion, thinly sliced
1 jalapeño, deseeded, deveined, and chopped
1/4 red bell pepper, deseeded, deveined, and chopped
1/4 yellow bell pepper, deseeded, deveined, and chopped
2 tbsp cilantro, chopped
3 tbsp olive oil
2 leamons
1 tsp salt
1 avocado, peeled, deseeded, and sliced
1/2 red onion, thinly sliced
1 jalapeño, deseeded, deveined, and chopped
1/4 red bell pepper, deseeded, deveined, and chopped
1/4 yellow bell pepper, deseeded, deveined, and chopped
2 tbsp cilantro, chopped
Hot sauce - optional
STEPS
- Pat the salmon dry and rub the meat side of the fish with the olive oil.
- In a small bowl, mix together the salt, coriander, cumin, paprika, onion powder, and pepper.
- While the salmon is chilling make the avocado salsa by whisking together 3 tablespoons of olive oil, juice from 2 limes, and salt in a small bowl
- Combine the avocado, red onion, peppers, and cilantro in a medium bowl and pour the juice mixture over the salsa and gently stir to combine.
- Season the meat side of the filet with seasoning mix and refrigerate for at least 30 minutes.
- Refrigerate avocado salsa until ready to serve.
- Preheat the a pan with some oil
- Grill the salmon for about 4–6 minutes per side or until desired doneness.
- Transfer the salmon to a cutting board and allow it to sit for 5 minutes before serving.
- Place the salmon steaks on plates and top with the avocado salsa, with hot sauce if desire
