Tuesday, October 4, 2011

RECIPE: Baked Salmon and Avocado Salad

Behold! The yummy things that await you... (Also, the healing burn from my last photo post!)

1 Haas avocado
1 Baked salmon fillet, seasoned with Cajun Seasoning (See below if you don't have one lying around!)
Lime Juice
Cajun Seasoning

Microwave salmon fillet 1-2 minutes, until hot. Cut Avocado into chunks. Use a fork and knife to tear salmon into chunks. Pile avocado chunks on salmon chunks. Sprinkle with cilantro and a couple splashes of lime juice. Enjoy!

My Avocado Technique: Cut along longest side all around circumference, all the way to the pit. Remove the pit by digging the edge of your knife into the side and prying it out. Take your (dull) knife and slice into exposed fruit to the rind, vertically and then horizontally. Use a spoon to scoop out chunks. Or just invert the rind to pop out the flesh. If you're a worry wort or super-clumsy, scoop out the avocado first, then chunk it up. :)

How to Bake Salmon: Place skinless salmon fillet in glass dish or on aluminum foil in a pan. Sprinkle with Cajun seasoning and lemon juice. Top with a couple pats of butter. Bake at 350 degrees for around thirty minutes.

*Note: This dish is great because the fish is warm and a bit salty, and the avocado has a cooling effect that is a nice flavor contrast as well. It's tastes very light, but fills you up with double the good fatty acids!

*Note 2: Good girls would split this up into half an avocado and half the salmon fillet. I am no such girl. :) I CAN believe that I ate the whole thing! I've been waiting to make this forever!

*Style Note: I guess you could ruin it with lettuce if you had to... But, why would you do that?

No comments:

Post a Comment