– **Title**: Salmon with Avocado Salsa
– **Ingredients**:
– 4 salmon fillets (approximately 6 oz each)
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 lime, zested and juiced
– 1 tsp garlic powder
– 1 avocado, diced
– 1 medium tomato, diced
– 1/4 red onion, finely chopped
– 1/4 cup fresh cilantro, chopped
– 1 jalapeño, seeded and minced (optional)
– **Instructions**:
1. Preheat your grill or oven to 400°F (200°C).
2. In a small bowl, mix together the olive oil, lime zest, lime juice, garlic powder, salt, and pepper. Brush this mixture over both sides of the salmon fillets.
3. If grilling, place the salmon fillets skin-side down on the grill and cook for about 6-8 minutes per side, or until the salmon flakes easily with a fork. If baking, place the fillets on a lined baking sheet and bake for 12-15 minutes or until cooked through.
4. While the salmon is cooking, prepare the avocado salsa. In a medium bowl, combine the diced avocado, tomato, red onion, cilantro, jalapeño (if using), and a pinch of salt and pepper.
5. Give the salsa a gentle toss to combine, then adjust seasoning as needed with additional lime juice, salt, or pepper.
6. Once the salmon is cooked, remove it from the heat and let it rest for a few minutes.
7. Serve the salmon fillets topped with generous spoonfuls of avocado salsa. Enjoy!
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star of this dish. If you can’t find fresh, frozen salmon works too—just ensure it’s fully thawed before cooking. Personally, I prefer sockeye for its rich flavor and color.
Olive Oil: This adds great flavor and helps the spices stick to the salmon. You can substitute with avocado oil or melted butter if you prefer a different taste. Both options will work well for cooking.
Spices (Paprika, Garlic Powder, Onion Powder): These spices bring warmth and depth. If you’re short on time, a ready-made fish seasoning blend can be a great shortcut. Sometimes, I like to add a pinch of cayenne for an extra kick.
Avocado: Use ripe avocados for the best texture. If avocados aren’t available, diced mango can add a nice sweetness to the salsa.
Cilantro: Fresh cilantro is key for that fresh flavor. If you’re not a fan, fresh parsley works too! I’ve also substituted with chives in a pinch, which gives a mild onion flavor.
What’s the Best Way to Ensure Perfectly Cooked Salmon?
Cooking salmon perfectly is crucial for this dish. Overcooked salmon can be dry; aim for moist and flaky. Here’s how to do it right:
- Preheat the grill or skillet well before cooking. This ensures nice searing.
- Cook the salmon skin-side down first if using skin-on fillets; this helps keep it moist.
- Check for doneness at around 4 minutes on each side. Internal temperature should reach 145°F (63°C). Trust your instincts; undercooked salmon is still safe when sourced from reputable suppliers.
- Let the salmon rest for a few minutes before serving, allowing the juices to redistribute.
How to Make Salmon with Avocado Salsa
Ingredients You’ll Need:
For the Salmon:
- 2 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
For the Avocado Salsa:
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep the ingredients and about 10-12 minutes to cook the salmon, totaling around 20-22 minutes. It’s a quick and tasty meal that’s perfect for any night of the week!
Step-by-Step Instructions:
1. Prepare the Salmon:
First, let’s get your cooking surface ready! Preheat your grill or a skillet over medium-high heat. While that heats up, grab a small bowl and mix together the olive oil, paprika, garlic powder, onion powder, salt, and pepper. Take the salmon fillets and rub this flavorful mixture all over them, making sure they are well coated.
2. Cook the Salmon:
Place the seasoned salmon fillets on the preheated grill or skillet. Cook the salmon for about 4-5 minutes on each side. Keep an eye on it, and look for nice grill marks. You want the salmon to be cooked through, reaching an internal temperature of 145°F (63°C). Once done, take the salmon off the heat and let it rest for a couple of minutes—this helps keep it juicy!
3. Make the Avocado Salsa:
While the salmon is resting, let’s whip up the refreshing avocado salsa! In a medium bowl, combine the diced avocado, halved cherry tomatoes, finely chopped red onion, chopped cilantro, and the juice of 1 lime. Gently toss everything together with a spoon—be careful not to mash the avocado too much!
4. Serve:
Now it’s time to plate up! Place the salmon fillets on your plates and top each one with a generous scoop of avocado salsa. Don’t forget to add some lime wedges on the side for an extra burst of flavor. Enjoy your delicious Salmon with Avocado Salsa!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely in the fridge overnight or place it in a sealed plastic bag and submerge it in cold water for quicker thawing. Pat the salmon dry before seasoning to help it sear nicely.
What If I Don’t Have Fresh Cilantro?
No problem! If you’re not a fan of cilantro, you can substitute it with parsley for a fresh flavor or omit it entirely. You can also try adding some chopped green onions for a different twist.
How Should I Store Leftover Salmon and Salsa?
Store any leftover salmon and avocado salsa in separate airtight containers in the fridge. The salmon will be good for up to 2 days, while the salsa is best eaten within 1 day to prevent the avocado from browning. You can squeeze extra lime juice over the salsa to help preserve its color!
What Can I Serve with Salmon and Avocado Salsa?
This dish pairs beautifully with a side of quinoa, rice, or even a light salad. You could also serve it along with grilled vegetables or tortilla chips for a fun twist!
