I was cruising around Pintrest one day, oh well let’s be serious I cruise Pintrest EVERYDAY, and found some recipes for salmon. Since we have some wonderfully fresh salmon around here right now I knew I wanted to find a new salmon recipe. It was Memorial Day weekend and we already had plans to make ribs with baked beans and potato salad (recipes will be posted for those soon) so I wanted to make something light and summery. When I found this recipe it all but leaped off the screen and smacked me in the face screaming “Make me, make me!!”. It was from a blogger I had never read before. Her blog is called Laylita’s Recipes and she has some seriously good stuff there!
I am a huge avocado fan as well. I mean I have been known to slice up an avocado with a bit of salt and lime juice and make a lunch out of it! I have so many avocado recipes pinned, I could make an avocado dish every night for 2 weeks I think. So yes, I was a happy camper to find this. When I first told everyone what I was making I got some strange looks. Everyone here tends to be a bit of a “purist” when it comes to salmon. Grill it, or bake it with minimal seasoning so the flavor of the salmon is number one. I agreed with this idea to a certain extent but like I said, this recipe begged me to be made so I ignored that idea and set off to the store to pick up everything I needed. I bought my salmon and it looked so gorgeous and was so fresh I almost sliced off a bit and had a little salmon sashimi snack, but I fought off the urge and got down to the business of prepping everything.
I had wanted to grill the salmon on a cedar plank but couldn’t find any so we opted for a bit of tin foil to keep it from sticking to the grill because I wanted to cook the filet whole instead of cutting it into individual portions. I prefer it whole and feel that it makes it easier to cook the fish without drying it out. Could just be my weird thing, which wouldn’t be new, but it is how I like to do it.
The verdict? Let’s see, there were a lot of OhhEmmmGeee’s flying around. I was afraid fingers would get bitten as everyone went back for more before it was all gone. My son’s friend Avin was here, as well as my “adopted son” Ryan who was visiting from San Diego. So of the 5 people eating it, EVERYONE loved it. A couple “this is the best salmon I have ever had”‘s were heard as well. With Grilled Veggies with Garlic Balsamic Reduction along side, I will guarantee you that this is a meal I will be making again soon!
Salmon with Avocado Salsa
based on a recipe by Laylita’s Recipes
2 1/2 to 3 pound salmon fillet
2 teaspoons salt
2 teaspoons roasted ground cumin (used McCormick’s new gourmet collection but regular cumin is fine)
2 teaspoons roasted ground coriander (again McCormick)
2 teaspoons sweet paprika
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons black pepper
4 tablespoons olive oil, divided
1 red onion thinly sliced
1 avocado, pitted and cut into cubes
3 jalapenos, ribs and seeds removed and finely chopped (can use less if you don’t want it spicy or use Fresno peppers)
Zest from 1 lime, and juice from 2 limes
1/4 cup fresh cilantro leaves (a good handful), chopped
Salt to taste
Mix salt, cumin, coriander, paprika, onion powder, garlic powder, and black pepper in a small bowl. Drizzle the salmon with 1 tablespoon of the olive oil and then rub it with the seasoning blend. You don’t have to use it all if you don’t want it just depends on the size of your filet.
In a medium bowl combine the onion, lime zest, avocado, jalapeno, cilantro, lime juice, and 3 tablespoons olive oil. Stir to combine, season with salt to taste. Place in the refrigerator until ready to be used.
Place tin foil over a baking sheet and lay your salmon on top. Curl the edges to make a little “tray” out of the foil. Cook the salmon on the grill over medium heat (about 200 degrees F) We cook it until the white fat comes to the surface.
Remove from the heat and top with the avocado salsa.