Red Onion

The 110º day in Sacramento a couple of weeks ago was a brutal reminder that the summer heat is in full swing! During the hot days I avoid using the oven whenever I can. I’d much rather send the hubby outside to operate the grill allowing me to enjoy a lazy evening. This is a quick and easy, flavor packed, and super refreshing salmon recipe, perfect for these warm summer nights. The salmon is seasoned with some of my favorite Mexican spices giving it a nice little oomph and the avocado salsa is cool and refreshing making this a perfectly balanced dish. It is light in calories and carbs, perfect for anyone looking for a great tasting and healthy meal.

FISH INGREDIENTS
2 lbs salmon filets
1 tbsp olive oil
1 tsp salt
1 tsp coriander
1 tsp cumin
1 tsp paprika
1 tsp onion powder
1 tsp black pepper

AVOCADO SALSA INGREDIENTS
3 tbsp olive oil
2 limes
1 tsp salt
1 avocado, peeled, deseeded, and sliced
1/2 red onion, thinly sliced
1 jalapeño, deseeded, deveined, and chopped
1/4 red bell pepper, deseeded, deveined, and chopped
1/4 yellow bell pepper, deseeded, deveined, and chopped
2 tbsp cilantro, chopped

STEPS

Pat the salmon dry and rub the meat side of the fish with the olive oil.
In a small bowl, mix together the salt, coriander, cumin, paprika, onion powder, and pepper.
Season the meat side of the filet with seasoning mix and refrigerate for at least 30 minutes.
While the salmon is chilling make the avocado salsa by whisking together 3 tablespoons of olive oil, juice from 2 limes, and salt in a small bowl
Combine the avocado, red onion, peppers, and cilantro in a medium bowl and pour the juice mixture over the salsa and gently stir to combine.
Refrigerate avocado salsa until ready to serve.
Preheat the grill to 325º.
Grill the salmon for about 4–6 minutes per side or until desired doneness.
Transfer the salmon to a cutting board and allow it to sit for 5 minutes before serving.
Place the salmon steaks on plates and top with the avocado salsa.

Recipe adapted from Laylita’s Recipes.