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
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
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.