Ingredients
- .75-1 lb salmon filet (perhaps a piece of Nordic Blu or Loch Duart from Wulf’s Fish or a couple 6oz portions of sockeye or coho from Wild Alaskan)
- avocado or olive oil
- chili powder
- cumin
- paprika
- onion powder
- salt
- pepper
- 1 avocado, sliced into chunks
- juice from 1 lime
- 1 tiny red onion, diced
- a few sprigs of fresh cilantro, chopped
- 1/2 serrano or jalapeno pepper, diced
- A few handfuls of fresh arugula
Note: fish links contain referral discount codes if you’re interested
Directions
- Light the grill or preheat the oven to 425 (depending on how you want to cook the salmon)
- Mix a little of each spice together in a tiny bowl
- Lightly coat the salmon in oil and rub the spice mixture all over the filet, let sit on a sheet pan until the oven or grill is ready
- Once the oven or grill is up to temp, put the fish in/on and roast/grill until cooked to desired temp (depending on thickness, if roasting: ~12-15 minutes, if grilling: ~4-5 minutes p er side)
- While the fish is cooking, add avocado, lime juice, red onion, cilantro, chili pepper and a bit of salt and pepper to a small bowl and stir to combine
- Spread arugula onto two plates and top each with a piece of the salmon and the avocado salsa on the top or side
Recipe adapted from Cookie Rookie.