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March 9, 2010 / Tony

Salmon with an Avocado-Dill Salsa


Shock!  A food related post!  A real recipe!  We still cook!

Lent is upon us and that means a greater focus on eating seafood.  And more seafood, for us, inevitably means more salmon.  There’s probably a million recipes out there for salmon and with good reason-it tastes great and takes well to a wide variety of flavors and cooking methods.  This recipe was borne out of three factors:  1)  Leftover fresh dill in the refrigerator.  2)  A sale on avocados.  3)  Desire for a simple recipe.  Here it is:

Salmon with Avocado-Dill Salsa

(serves 2)

1 avocado

1 T finely chopped fresh dill (or more to taste)

juice of 1/2 lime

1 clove garlic, minced

kosher salt and pepper to taste

2 4 oz salmon fillets

olive oil

Prepare the salsa.  Halve the avocados and take out the pit.  Using a large spoon, scoop the flesh out of each half.  Then cut the avocado into 1/4 inch chunks.  Mix with the dill, lime juice, garlic, kosher salt, and pepper.  Taste and adjust any seasonings. 

Preheat a non-stick saute pan over medium heat.  Lightly oil the salmon fillets and season with kosher salt and pepper.  Cook on both sides until just done, about 2-3 minutes per side.  Serve immediately with the avocado salsa. 

The dill and avocado work surprisingly well together as the dill somehow lightens the fattiness of the avocado while providing a traditional accompaniment to the salmon.  The garlic adds a wonderful punch of heat and the lime brings everything together.  As you can probably tell, I very much liked this dish.  Nice side dishes include Roasted Asparagus and basmati rice.


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