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Salmon with fresh tomato-avocado salsa

Salmon with fresh tomato avocado - Paleo, Whole30
Salmon, avocado, tomato - perfect summer dish!
(Update, 5/2015: I first posted this recipe in April, 2012, and it’s still in our regular summer menu rotation. The true test of a good recipe! Salmon, avocado, tomato – such a great combination! I’ve updated it now to make it Whole30 compliant and Paleo friendly. All it took was subbing out pine nuts for the sweet corn. Also recommended: use the larger the avocado amount.)
This is so simple, and so yummy, it’s gonna knock your socks off!
The star of this dish is the salsa. It’s so delicious! My husband took leftovers of just the salsa to work for lunch today (I made extra) and when he came home, he said, “If you would make some more of that I’d be very, very happy.”
I had a bit of leftover salmon with the salsa on it for lunch, too; cold — straight out of the fridge. It was still good!
This is based on a recipe from All Recipes, but I prefer butterflying and broiling the salmon, to the nuke-and-serve-cold method in the original recipe. Alternatively, you could grill the salmon; that would be fab, too!
I used white corn because it’s got a little better carb-to-protein ratio, but I think yellow corn makes a prettier dish. NOTE: To make this dish Paleo/Whole30 compliant, just omit the corn, or sub 2 T. pinenuts. (My husband actually preferred this change.) And use the larger amount of avocado.

Recipe: Salmon with fresh tomato-avocado salsa   

Servings: 3-4
1 cup chopped fresh tomato
1/4 cup minced red onion (a fine dice, or slivers)
1/4 cup chopped fresh cilantro
1 garlic clove, crushed
1 T. olive oil
1 T. balsamic vinegar
1/2 to 1 whole Hass avocado, chopped into about 1/4″ pieces
1/2 cup corn (OR 2 T. pine nuts, for Whole30/Paleo compliance)
1.25 lbs. salmon fillets
salt and pepper, to taste
olive oil for drizzling
Chop up the tomato, avocado, garlic, onion, and cilantro. (Note: If you’re prepping this ahead of time, save the avocado cutting until right before serving.) To dice the avocado, you cut through it like this, leaving the skin intact, then scoop it out with a spoon.
If you want more detail, see Simply Recipes’ walk-through. (I do NOT recommend the pit removal method they show in step 2b; a woman I know cut some tendons in her hand trying that trick.)
In a medium bowl, combine all ingredients from tomato through vinegar. (This photo shows the avocado added already, but now I always put it in at the very end, to avoid browning. When using pine nuts rather than corn, I also add them at the last, to keep them crunchy.)
avocado, tomato salsa
Refrigerate at least two hours.
Preheat the broiler. Line a baking sheet with aluminum foil.

How to butterfly salmon

If your salmon is already a fairly consistent thickness, you don’t need to butterfly it. The purpose of butterflying salmon is to make it all about the same thickness, so that it cooks more evenly. It also cuts down on oven time.
Put your salmon on a cutting board, skin side down. (Mine is already in the baking pan in these pics, but it will be easier to work on a cutting board; you don’t have to maneuver around the rim of the pan.) Start by making a guide mark: in the thickest point of the fillet, use the tip of your knife to mark the spot exactly halfway from top to bottom.
The black line in the pic below shows where your knife edge will enter; the white dashed line shows where you will cut. The cut should run right through your halfway mark.
On the thinnest end of the salmon, slide your knife in parallel to the cutting board, and at the same height as your halfway mark. Continue to cut, keeping your knife parallel to the cutting board. Stop about 3/4″ away from the opposite edge; do NOT cut all the way through.
If you have been working on the cutting board, move your salmon to the foil-lined pan now. Next, open the sliced salmon up like it’s a book, folding the top piece out so it lays former-top-side down.
Repeat with the other fillet(s), season with salt and pepper, and drizzle with olive oil.
Broil 4-6″ from the heat. Now is the time to dice your avocado and add it (and the pine nuts) to the salsa.
The salmon is done when it flakes easily w/ a fork, about 8-10 minutes per inch of thickness. (That is, the thickness after you butterflied it.)
Remove the salmon from the skin; plate in serving-sized pieces; top with the salsa.
Salmon, avocado, tomato - yum!
Here’s what the Paleo version looks like:
paleo whole30 salmon with avocado salsa

Try it — I think you’ll love it! 🙂

Ancho-crusted salmon with avocado crema

chili-rubbed-salmon-be-500

This dish is delish — I mean, truly restaurant-worthy — but it’s also super easy and totally healthy.

I have to give the hubs partial credit for this one.

I had made this spice-rubbed salmon for dinner one night, but hadn’t really figured out a vegetable to go with it, and Eric was doing Phase 1 of the South Beach Diet (which is NO carbs), so I served the salmon with some romaine spears alongside and some ready-made guacamole to dip them in.

But instead of using the guacamole as dip, he put it on top of his salmon — and loved the combination!

Since then, I’ve evolved the recipe a bit. I started out with a recipe called “Broiled BBQ-spiced Rubbed Salmon,” from The Sonoma Diet Cookbook, but I’ve tweaked the spice combo each time I’ve made it, and I was really happy with the way it came out this last time I made it.

For the guacamole, I use Wholly Guacamole brand, and it comes in these boxes that contain individual-use packets. Which is just brilliant! If you just need a bit for a recipe, or you just want a quick easy snack, these are the perfect size, without the risk of the rest of batch turning brown before you can use it. I use the “Classic,” but they also make a “Spicy” version.

Recipe: Ancho-crusted salmon with avocado crema

2 8-oz. salmon fillets, about 1″ thick
1/2 T. ancho chili powder
1/2 T. paprika or smoked paprika
1/2 t. kosher salt (or 1/4 t. table salt)
1/2 t. granulated garlic
1/2 t. freshly ground black pepper
1/2 t. dried oregano
1/4 t. ground cumin
2 T. olive oil
1 2-oz. packet of guacamole (that’s one two-ounce packet, not a 12-ounce packet)
2 oz. Greek yogurt (or sour cream)
optional, for garnish: diced red onion

You will preheat the broiler later in the recipe.

If the salmon still has its skin, remove it. (Here’s a short video that shows how. Here’s a more detailed one. The directions for the filet start at about 3:00 in this video.)

Measure the thickness of the salmon at its thickest point. You want to be accurate to within 1/4″. To do this, I push a toothpick into the thickest point of the salmon, then pinch the toothpick so my thumb and finger just touch the top of the fish. Then, keeping my fingers in the same place on the toothpick, I remove it from the fish and move it to a measuring stick. Make a mental note of the measurement. (Or a written note, if you have a short memory.)

Drizzle the olive oil in the pan, then spread it around. This recipe is for two servings, and for that I use a 6 x 8″ baking pan, but for more servings, you’ll need a larger pan. This photo is post-drizzled, but pre-spread:

Mix together all of the spices in a small dish. Before you begin to season the salmon, fold any super-thin edges under (or over) so that the thin part is doubled, and the fillet is a fairly uniform thickness across, like this.

Just press it down a little with your fingers; the fish is a bit sticky, so it will sort of adhere to itself.

Next, sprinkle half of the seasoning mix over the top side of both fillets. Pat the spices gently onto the fish.

Then turn them over and season the other side, using the rest of the spice mix.

Move your top oven rack to 4 to 6″ below the broiler, and preheat broiler. Let the spiced salmon sit at room temp while the broiler heats up. Then place them in the oiled pan, folded side down, and put the pan in the oven.

Remember your fish thickness in inches? Now’s when it matters! Cook your salmon for 10 minutes for every inch of thickness. So if your salmon is 3/4″ thick, cook it for 7.5 minutes. 1″ thick: 10 minutes. 1.25″ thick, 12.5 minutes. And, turn it over once, half way through baking.

While the salmon is cooking, mix together the guacamole and the yogurt. I don’t bother to measure the yogurt; I put the guac in first, then just “eyeball” the yogurt so that it looks like about the same amount.

Stir till well combined, and set aside.
Have you turned the salmon over halfway through the baking time? Don’t forget!
If you’re using diced onion for garnish, now would be a good time to dice it.
A minute or two before the recommended time, check your fish. Just poke a fork gently into the side at a thick place, and pull it up a bit to see if it flakes easily. You can also pull up just enough to see the interior of the fish, and see if it’s done to your liking. Some people like their salmon a bit rare, so that it’s orangier on the inside. Not me: I like it just done all the way through, but just so — not overdone and dry. (If you or someone in your house doesn’t like salmon, it’s possible they’ve only had it when it was overcooked, dry and mealy. Yuck! Who wouldn’t hate that?!)
So when the salmon is done to your liking, pull it from the oven, put it on serving plates, and top with the guacamole mixture. Sprinkle diced onion on top, add your side dish, and serve.
Ancho-crusted salmon with avocado crema
This time, I did plan for my side dish: French-cut green beans (from frozen), steamed, and topped with sauteed onions and crispy bacon. The smokey note in the spice crust of the salmon played nicely with the slightly-smokey bacon. There’s a dish dressed to impress!

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