GRILLED SALMON WITH AVOCADO SALSA RECIPE BY TASTY
Here's what you need: olive oil, salt, pepper, paprika, salmon fillets, avocados, red onion, lime, olive oil, salt, cilantro
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
- Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
- In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
- Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
- Enjoy!
Nutrition Facts : Calories 458 calories, Carbohydrate 10 grams, Fat 34 grams, Fiber 6 grams, Protein 26 grams, Sugar 1 gram
HERB-ROASTED SALMON WITH TOMATO-AVOCADO SALSA
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper and brush it lightly with oil.
- Mix together the dill, parsley, chives and basil in a small bowl. Reserve 2 tablespoons of the mixture for the salsa and set aside.
- Put the salmon on the prepared baking sheet and sprinkle all over with salt and pepper. Drizzle the top lightly with oil, then top evenly with the herb mix. Bake until just cooked through, 20 to 25 minutes.
- Meanwhile, halve and peel the avocados and cut them into 1/2-inch pieces. Put the avocados in a large bowl and gently toss with the tomatoes, lemon juice, shallots, 2 tablespoons oil, 1/2 teaspoon salt and the reserved herbs. Transfer to a serving bowl.
- Serve the salmon with the salsa on the side.
CHIPOTLE SALMON TACOS WITH AVOCADO SALSA
If you're looking for a refreshing weeknight taco, fish tacos are always a great way to go. These tacos include a sweet orange and avocado salsa that perfectly pairs with the spicy chipotle salmon.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium high. Whisk together the chipotle powder, cumin, orange zest and 1/2 teaspoon salt. Toss with the salmon and set aside.
- Meanwhile, cut off the tops and bottoms of the oranges with a sharp knife. Place cut-side down, then cut off the peel and white pith. One at a time, hold each orange over a bowl and cut along the membranes to remove the segments, letting them fall into the bowl. Squeeze the juice from the membranes into the bowl. Chop the orange slices into small pieces, then return to the bowl. Add the avocado, red onion, cilantro, jalapeño, lime juice and a pinch of salt; toss well.
- Lightly oil the grill and add the corn. Grill, turning occasionally, until charred all over, 12 to 15 minutes. After a few minutes, add the salmon to the grill and cook until well marked and charred at the edges, about 2 to 4 minutes per side, depending on the thickness. Grill the tortillas until marked and warmed, 20 to 30 seconds per side.
- Cut the corn kernels off the cob and toss with the avocado-orange salsa. Divide the tortillas among plates and top with the salmon, salsa and more cilantro. Serve with the lime wedges.
Nutrition Facts : Calories 500, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 66 milligrams, Sodium 385 milligrams, Carbohydrate 54 grams, Fiber 10 grams, Protein 34 grams, Sugar 8 grams
PAN-SEARED SALMON WITH CREAMY AVOCADO SAUCE
Simply pan-sear salmon in a little olive oil on medium-high heat for 5 to 6 minutes per side. That's it. Top with creamy avocado sauce and serve with a lemon wedge.
Provided by Rebecca
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Combine 1/4 cup olive oil, cream, avocado, garlic, lemon juice, salt, and pepper in an electric blender. Blend until smooth and creamy. Set aside.
- Season salmon fillets with salt and pepper on both sides. Coat the bottom of a skillet with olive oil and heat over medium-high heat. Add salmon once oil is hot and sear, 5 to 6 minutes. Flip and sear for 5 to 6 minutes more.
- Transfer salmon to a plate and top with creamy avocado sauce. Sprinkle with basil and serve immediately with a lemon wedge.
Nutrition Facts : Calories 581 calories, Carbohydrate 8.2 g, Cholesterol 99 mg, Fat 48.5 g, Fiber 4.7 g, Protein 30.8 g, SaturatedFat 10 g, Sodium 129 mg, Sugar 0 g
GRILLED SALMON WITH AVOCADO SALSA
"I'm not usually a seafood fan, but I ordered a similar salmon dish at a restaurant, and I couldn't stop eating it. My recipe re-creation has become a favorite with family and friends." -Renee McIlheran, Lockport, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the tomato, avocado, onion, cilantro, oil, garlic and 2 tablespoons vinaigrette. Chill until serving., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle salmon with salt and pepper. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 7-9 minutes or until the salmon flakes easily with a fork. Brush with remaining vinaigrette. Serve with salsa.
Nutrition Facts : Calories 301 calories, Fat 21g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 295mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
POACHED SALMON WITH MANGO AVOCADO SALSA
The Best Salmon ever! I found this recipe from a SPLENDA card and can't believe how easy and delicious it is. I'm not even a big fan of salmon.You must really try this.
Provided by Ocean
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl,combine mango,avocado, green onions, lemon juice, Splenda, hot pepper (if using), salt and pepper. Set aside.
- In a non-stick skillet large enough to hold fish in sigle layer with stock and water bring the liquid to a boil.; reduce heat to a simmer. Add salmon; cover and barely simmer for 10 mins or until fish flakes when tested.
- Transfer fish to plates; spoon salsa over top.
Nutrition Facts : Calories 485.1, Fat 18.5, SaturatedFat 2.9, Cholesterol 165.4, Sodium 220.6, Carbohydrate 13.7, Fiber 4.4, Sugar 8.2, Protein 64.8
GRILLED SALMON TACOS WITH AVOCADO SALSA
Fill crisp taco shells with flaked fish fillets, salsa and a garlicky yogurt sauce for a family-friendly weeknight dinner
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat the grill to high and line a large baking tray with foil. Mix the smoked paprika and cumin in a small bowl. Rub the spices over the salmon fillets and put them on the baking tray. Pop under the grill for 8-10 mins until cooked through.
- While the salmon cooks, combine the yogurt with the garlic and season to taste. In another bowl, combine the avocados, onion and tomatoes. Add the lime juice, season and scatter with coriander.
- Warm the taco shells in the oven, following pack instructions. Flake the salmon and serve with the tacos, avocado salsa, yogurt and lime wedges.
Nutrition Facts : Calories 580 calories, Fat 36 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium
SALMON WITH POMEGRANATE-AVOCADO SALSA
This makes a simple yet elegant dinner. To remove the seeds easily, cut the crown end off pomegranate and lightly score through the tough skin from top to bottom 5 or 6 times. Immerse in a bowl of cold water for 5 minutes. Holding the fruit under water, break the scored sections apart. Separate seeds from rind and membrane. The seeds will sink to the bottom of the bowl, the rind and membrane will float. Skim off and discard, pour remaining water and seeds through a sieve and, voila, you are done. This is the only part of the recipe that takes any time so I tend to do it the night before and store the seeds covered in the fridge until I'm ready to proceed. It's really easy folks, keep on reading. Yummy!
Provided by AnnieCan
Categories One Dish Meal
Time 31m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl combine coriander, salt, sugar.
- Up to 24 hours before serving, combine pomegranate seeds, onion, lime, jalapeno, garlic.
- Up to 4 hours before serving, gently fold in avocado. If holding more than 30 minutes, cover surface of the salsa with plastic wrap and refrigerate (prevents discolouration of avocado).
- Rub coriander mixture onto tops of salmon, I only used 2/3 of the rub.
- Arrange on baking sheet skin side down. Bake in preheated 500F oven for approximately 11 minutes for medium-rare. Cook time is personal preference.
- While salmon is cooling, arrange 1/4 of lettuce on each plate.
- Off to the side but still touching lettuce, place 1/4 of the salsa.
- Slide a knife under each piece of salmon and remove skin.
- Now plate the salmon in an eye-pleasing manner.
- Ring the dinner bell, listen to the ohs and ahs as your guests admire the beauty and savour the dish you created.
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