This easy and perfectly seasoned salmon is full of flavor and is topped off with a delicious and fresh avocado salsa. Cheers to summer food!
This recipe really couldn’t have been any easier. It took just a couple of minutes to prepare the avocado salsa and a few minutes longer to cook the salmon. The avocado salsa reminded me of a chunky-guacamole-ceviche-without-the-fish consistency and texture, and I thought it went really well with the salmon.
It wouldn’t have taken many more steps further to turn the salsa into guacamole. I however did not want to take that route. Guacamole is one of those things that is quite simple to make, but for whatever reason I find it nearly impossible to taste as good as when someone else makes it. I’ve made it so many times and never comes out right.
What’s up with that?
Anyway, I’m really excited for you to try this recipe. The salmon would go with pretty much anything, so stay tuned for an additional recipe to see how I use the leftovers 😉
- 3 pieces of salmon (roughly 2 pounds), skin removed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika powder
- 1 teaspoon onion powder
- 1 teaspoon ancho chili powder (can substitute regular chili powder)
- For the avocado salsa:
- 1 avocado, diced
- 1/2 small red onion, diced
- Juice from 2 limes
- 2 tablespoons finely chopped cilantro
- Salt and Pepper to taste
- Mix the salt, pepper,cumin, paprika, onion powder and chili powder in a small bowl. Add olive oil to the salmon and rub seasonings until salmon is fully covered.
- In a medium bowl, combine the avocado, onion, cilantro, lime juice, salt and pepper. Store in the fridge until ready to use.
- Heat olive oil in a pan to medium heat. Add salmon and cook for about 3 minutes on each side, or until desired doneness.
- Remove salmon from pan and top with avocado salsa.
Inspired by The Cookie Rookie