GRILLED SALMON WITH AVOCADO SALSA
Salmon that gets grilled in the best spice rub and topped with a fresh avocado salsa.
Provided by Alyssa Rivers
Time 20m
Number Of Ingredients 15
Steps:
- In a small mixing bowl combine salt, chili powder, paprika, onion powder, garlic powder and black pepper.
- Rub the salmon fillets with the olive oil and rub with the spice mix.
- Grill the salmon on medium heat for about 3-5 minutes or until desired doneness.
- Mix the avocado, Roma tomato, red onion, chopped cilantro, salt and juice from the limes in a small mixing bowl. Top the salmon with the avocado salsa.
HERB-ROASTED SALMON WITH TOMATO-AVOCADO SALSA
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper and brush it lightly with oil.
- Mix together the dill, parsley, chives and basil in a small bowl. Reserve 2 tablespoons of the mixture for the salsa and set aside.
- Put the salmon on the prepared baking sheet and sprinkle all over with salt and pepper. Drizzle the top lightly with oil, then top evenly with the herb mix. Bake until just cooked through, 20 to 25 minutes.
- Meanwhile, halve and peel the avocados and cut them into 1/2-inch pieces. Put the avocados in a large bowl and gently toss with the tomatoes, lemon juice, shallots, 2 tablespoons oil, 1/2 teaspoon salt and the reserved herbs. Transfer to a serving bowl.
- Serve the salmon with the salsa on the side.
BLACKENED ROAST SALMON WITH AVOCADO & MANGO SALSA
Use punchy Cajun spices to flavour this salmon dish. The fresh avocado and mango salsa and the zingy lime juice cuts through the spicy flavours of the salmon
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Yield Serves 4-6
Number Of Ingredients 15
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the paprika, oregano, cayenne, sugar, lime zest, garlic and oil in a bowl with a good pinch of salt. Toss the peppers, onions and beans with half of the spice paste in a large roasting tin, then cook in the oven for 25 mins.
- Remove from the oven and give the veg and beans a good mix. Lay the salmon on top, skin-side down, then brush over the remaining spice paste. Bake for a further 25 mins, until the salmon is cooked through.
- Meanwhile, for the salsa, halve, stone and finely chop the avocados and mango. Mix with the lime juice, chilli, coriander and some salt. Serve the salmon, veg and beans with the salsa and lime wedges for squeezing over.
Nutrition Facts : Calories 589 calories, Fat 36 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium
GRILLED SALMON WITH AVOCADO SALSA RECIPE
Grilled Salmon with Avocado Salsa is our favorite Healthy Whole30 Salmon Recipe! This spice-rubbed grilled salmon recipe is served with creamy avocado salsa. It's healthy, flavorful, easy, and so delicious. It's a flavor match made in Heaven.
Provided by Becky Hardin - The Cookie Rookie
Categories Main Course
Time 10m
Number Of Ingredients 12
Steps:
- Mix the salt, chili powder, cumin, paprika, onion and black pepper together. Rub the salmon fillets with olive oil and this seasoning mix.
- Refrigerate for at least 30 minutes.
- Chop the avocado, onion, lime juice, and cilantro. Chill until serving time.
- Pre-heat the grill.
- Grill the salmon to desired doneness. (I grilled for about 5 minutes)
- Top with avocado salsa and enjoy!
Nutrition Facts : Calories 456 kcal, Carbohydrate 11 g, Protein 47 g, Fat 26 g, SaturatedFat 4 g, Cholesterol 125 mg, Sodium 692 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
SMOKED SALMON WITH AVOCADO SALSA AND PRAWNS
This is a delightful make-ahead starter and will definitely impress guests. It has become our staple appetiser for Xmas lunch (here in Perth, Xmas Day is often over 100, so a cool, prepare ahead starter is a god-send). The good old Womens' Weekly is the source. (Zaar won't let me use Dressing as a heading - the oil, juice, chives and s& p are comprise the dressing).
Provided by Heatherbelle2
Categories Low Cholesterol
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Line a 8 hole muffin pan - 1/3 cup capacity (or use same sized ramekins) with plastic wrap, bringing the plastic 1/2 inch above the rim of the pans.
- SALSA:- Combine all the ingredients in a bowl, mix gently.
- Trim a slice of smoked salmon a little larger than the base of the pan/dish. Fold the excess onto the base.
- Top with a heaped tablespoon of the Salsa, then lay salmon pieces over the salsa.
- Top with another heaped tablespoon of the salsa and another slice of salmon. Repeat with remaining salsa and smoked salmon until all used.
- Fold over plastic to seal.
- Refrigerate several hours or overnight.
- DRESSING:- Combine all ingredients in a jar and shake well.
- Peel prawns (shrimp) leaving tails intact (optional). Cover, refrigerate until ready to serve.
- To assemble, turn out and unwrap salmon parcels onto small individual serving plates. Top with prawns, salmon roe. Drizzle with dressing.
Nutrition Facts : Calories 248.2, Fat 18.5, SaturatedFat 2.8, Cholesterol 27, Sodium 554, Carbohydrate 8, Fiber 4.7, Sugar 1.9, Protein 14.5
GRILLED SALMON WITH AVOCADO SALSA RECIPE BY TASTY
Here's what you need: olive oil, salt, pepper, paprika, salmon fillets, avocados, red onion, lime, olive oil, salt, cilantro
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
- Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
- In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
- Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
- Enjoy!
Nutrition Facts : Calories 458 calories, Carbohydrate 10 grams, Fat 34 grams, Fiber 6 grams, Protein 26 grams, Sugar 1 gram
SALMON WITH POMEGRANATE-AVOCADO SALSA
This makes a simple yet elegant dinner. To remove the seeds easily, cut the crown end off pomegranate and lightly score through the tough skin from top to bottom 5 or 6 times. Immerse in a bowl of cold water for 5 minutes. Holding the fruit under water, break the scored sections apart. Separate seeds from rind and membrane. The seeds will sink to the bottom of the bowl, the rind and membrane will float. Skim off and discard, pour remaining water and seeds through a sieve and, voila, you are done. This is the only part of the recipe that takes any time so I tend to do it the night before and store the seeds covered in the fridge until I'm ready to proceed. It's really easy folks, keep on reading. Yummy!
Provided by AnnieCan
Categories One Dish Meal
Time 31m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl combine coriander, salt, sugar.
- Up to 24 hours before serving, combine pomegranate seeds, onion, lime, jalapeno, garlic.
- Up to 4 hours before serving, gently fold in avocado. If holding more than 30 minutes, cover surface of the salsa with plastic wrap and refrigerate (prevents discolouration of avocado).
- Rub coriander mixture onto tops of salmon, I only used 2/3 of the rub.
- Arrange on baking sheet skin side down. Bake in preheated 500F oven for approximately 11 minutes for medium-rare. Cook time is personal preference.
- While salmon is cooling, arrange 1/4 of lettuce on each plate.
- Off to the side but still touching lettuce, place 1/4 of the salsa.
- Slide a knife under each piece of salmon and remove skin.
- Now plate the salmon in an eye-pleasing manner.
- Ring the dinner bell, listen to the ohs and ahs as your guests admire the beauty and savour the dish you created.
GRILLED SALMON TACOS WITH AVOCADO SALSA
Fill crisp taco shells with flaked fish fillets, salsa and a garlicky yogurt sauce for a family-friendly weeknight dinner
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat the grill to high and line a large baking tray with foil. Mix the smoked paprika and cumin in a small bowl. Rub the spices over the salmon fillets and put them on the baking tray. Pop under the grill for 8-10 mins until cooked through.
- While the salmon cooks, combine the yogurt with the garlic and season to taste. In another bowl, combine the avocados, onion and tomatoes. Add the lime juice, season and scatter with coriander.
- Warm the taco shells in the oven, following pack instructions. Flake the salmon and serve with the tacos, avocado salsa, yogurt and lime wedges.
Nutrition Facts : Calories 580 calories, Fat 36 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium
CHIPOTLE SALMON TACOS WITH AVOCADO SALSA
If you're looking for a refreshing weeknight taco, fish tacos are always a great way to go. These tacos include a sweet orange and avocado salsa that perfectly pairs with the spicy chipotle salmon.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium high. Whisk together the chipotle powder, cumin, orange zest and 1/2 teaspoon salt. Toss with the salmon and set aside.
- Meanwhile, cut off the tops and bottoms of the oranges with a sharp knife. Place cut-side down, then cut off the peel and white pith. One at a time, hold each orange over a bowl and cut along the membranes to remove the segments, letting them fall into the bowl. Squeeze the juice from the membranes into the bowl. Chop the orange slices into small pieces, then return to the bowl. Add the avocado, red onion, cilantro, jalapeño, lime juice and a pinch of salt; toss well.
- Lightly oil the grill and add the corn. Grill, turning occasionally, until charred all over, 12 to 15 minutes. After a few minutes, add the salmon to the grill and cook until well marked and charred at the edges, about 2 to 4 minutes per side, depending on the thickness. Grill the tortillas until marked and warmed, 20 to 30 seconds per side.
- Cut the corn kernels off the cob and toss with the avocado-orange salsa. Divide the tortillas among plates and top with the salmon, salsa and more cilantro. Serve with the lime wedges.
Nutrition Facts : Calories 500, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 66 milligrams, Sodium 385 milligrams, Carbohydrate 54 grams, Fiber 10 grams, Protein 34 grams, Sugar 8 grams
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- Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes.
- Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use.
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- Take the salmon out of the fridge and salt it well while you start the salsa. Soak the red onion in the lime juice; this helps remove that sulfurous taste of raw onion. Let the onion soak and the salmon sit out for 20 minutes while you chop everything else.
- Heat the vegetable oil in a saute pan large enough to cook all the salmon fillets. Pat the salmon dry with paper towels. If you are using skin-on pieces, use a butter knife to scrape the skin -- this dries it out even more so the skin gets extra crispy. Lay the salmon down on the hot pan skin side down (or on the side that used to have the skin). Adjust the heat so the fish is sizzling like bacon: Neither an inferno nor a lazy pop. Let this cook undisturbed for 2 minutes.
- Meanwhile, put the onion and lime juice into a large bowl and add the garlic, chiles, diced tomato, avocado chunks and cilantro. Add salt to taste.
- Use a soup spoon to baste the salmon with the hot oil. Do this on each fillet until the meat tightens a little and turns completely opaque, about 30 seconds per fillet. If you like your salmon cooked all the way to the center, repeat this process a couple times. Do not flip the salmon. Let the salmon cook for a total of 6 to 10 minutes, depending on how thick it is and how well you like your salmon. A thin salmon fillet, such as a pink salmon or a small sockeye or silver, will take only 6 minutes or so total. A really thick piece of king salmon or Atlantic might require a little more than 10 minutes.
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- Place the salmon, skin side up, in the pan. Cook for 4-5 minutes on each side or until cooked through.
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- Heat a large heavy-duty (preferably non-stick) pan or grill medium-high heat. Add salmon to the pan and cook for 5-6 minutes per side. Remove from pan, top with avocado salsa and serve immediately.
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- Whisk the olive oil, salt, pepper, cumin, paprika, and onion powder together in a bowl, then use a brush to generously coat the salmon fillets on both sides. Cover with plastic wrap and refrigerate for at least 30 minutes. (If using an outdoor grill, you can preheat it while the salmon is marinating.)
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