RECIPE: Baked Salmon and Avocado Salad

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!)
Cilantro
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?

RECIPE: BAKED SALMON

Sorry for the flurry of posts lately. I've just been cooking and baking-- albeit simply-- so much recently that I want to share it all. I'm feeling all domestic today, since I've also washed dishes and done laundry. Today, I baked next week's dinners, with some baked salmon for lunch. So yes, I still baked 3lb of chicken and Baked Veggies, but I also baked two full fillets of salmon, splitting them into four servings. And I'm enjoying a very yummy pre-work lunch today!

BAKED SALMON

(What? Carrots and fat-free Ranch dip don't go with fancy baked salmon? You hush! It was good! My burning mouth says this one's Cajun. If you look closely at my hand, there's a red streak that runs horizontal. It is now a red-rimmed white burn, with a smaller, matching one on the other hand. My first cooking burns since I moved to this house and bought the new oven! I'm very proud of myself, considering my relative clumsiness.)

2 Frozen Wild Caught Salmon Fillets, thawed (OR fresh, if you can get it that way!)
Cajun seasoning
Garlic Salt
Ginger Powder
Lemon Juice
4 Pats of butter or margarine or other fake replacement (I don't count it since the fat addition is nominal and runs into the bottom of the pan anyway.)

Preheat oven to 350 degrees. Use a glass casserole dish since salmon won't stick to it. My salmon doesn't come with skin, but the skin will slip right off if you bake it skin side down. Cut each fillet in two, or smaller if you prefer, and arrange in dish. Sprinkle Cajun seasoning on two fillets and rub Ginger Powder and Garlic Salt onto the other two. Drizzle a bit of lemon juice on each fillet, and top with halved pats of butter. Bake for 30-40 minutes or until salmon is slightly flaky.

Note: Half a fillet is a serving, says WWPointsPlus, which is about the size of a pack and a half of regular playing cards, or one Rook deck. :D

P.S. I may do a points-splurge on an avocado for tomorrow's dinner so I can get some pictures of the salmon and avocado salad in my meals list. Also, so I can eat it all. Sooo yummy!