Cajun Broiled Salmon with Chunky Guacamole

I tried to angle the bread so you couldn't tell I took a bite first.

This is a great healthy summer-ish recipe that's still rich enough to be satisfying. It's hard to NOT create something satisfying when guacamole is involved, but the salmon is really good too. And a chunk of yummy bread on the side helps.

I've been on an avocado kick, so it was only a matter of time before I combined it with salmon. I usually like to pan-fry my salmon, but I tried broiling it because that was more conducive to taking care of a baby at the same time, and it was delicious! I still like the crispiness that you get in a pan, but I'll take this for how easy it was.

I used Tony Chachere's blend (it's the only spice blend I bother keeping in the pantry), and it was perfect. No need to figure out how to balance cajun spices from scratch here.

The Recipe (serves 2):

1/2 lb salmon (I like skinless to go over salad)

1 tb Tony Chachere's cajun seasoning (or a homemade blend)
1 avocado
1 tb red onion, chopped
1/4 tsp salt
1/2 tsp lime juice
baby spinach, for salad
1 tsp lemon juice
1 tsp olive oil
salt and pepper, to taste
bread for the side

Pat salmon dry. Place in baking dish and rub spice mix on top. Broil for 15-20 minutes.
Combined avocado, red onion, salt, and lime juice by cutting the ingredients into the avocado with a butter knife, to keep the avocado chunky (Ina Garten's method).
Toss lemon juice and olive oil with spinach leaves, and season with salt and pepper.
Layer salmon on salad and guacamole on top.

The Verdict:

Overall grade: A

Overall reason: Healthy, easy, tasty

Time to prepare: 25 minutes

Husband quote: I'm pretty sure he said something clever, but I took too long to write this entry and I forgot it. Sorry, clever husband.

Comments

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my new jar of curry powder was fried rice. Years ago, Miles got fried rice at Korea House and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...

Samosa Burritos

Imagine a pile of plain yogurt and some Indian pickle for dipping I saw a Pinterest recipe for samosa-filled quesadillas, which led me to this recipe from Nadia's Healthy Kitchen for baked samosas using tortillas, which led me to just use the giant tortillas I had in the fridge and make them into full-sized burritos. They were a hit! I largely followed the recipe from Nadia's Healthy Kitchen, but I added some potato, omitted the chana masala powder and just added a bunch of cumin instead, added bell pepper and fresh chilies, didn't bother with the "sealing paste," and basted them in a little bit of melted butter (omit for vegan version). Everyone except the 5-year-old liked them! The Recipe (adapted from Nadia's Healthy Kitchen ) 2 cans (30 oz total) cooked garbanzo beans, rinsed (I eyeballed the equivalent from dry beans) 1 small onion, chopped 4 garlic cloves, minced 1 thai chili, minced 1 bell pepper, chopped 1 potato, baked until soft (or microwaved for...

Vietnamese Curry Stir-Fry

When I get the recipe just right, I'll go to the effort of adding fried shallots on top. I'm back to my on-and-off mission of trying to make a stir-fry as delicious as the shrimp I used to get at Pho Grand in St. Louis during college. It was called "cari tom" but it definitely wasn't a coconut milk type of curry, and they ALSO have a separate listing on their menu for "cari tom dac biet" which includes "coconut milk sauce" in their description. So I'm pretty sure it was just a stir-fry that had curry flavors in it? I got myself a big container of Vietnamese curry powder and I'm going to keep experimenting. This is the closest I've come so far. Changes for the future: - More oil and sugar, restaurant style - A blend of fish sauce and soy sauce, instead of just soy sauce - Fried shallots on top The Recipe (adapted from Veggie Anh ): 3 tb fresh lemongrass, chopped 4 cloves garlic, minced 1 Thai chili, minced 1 pinch salt 2 tb avoc...

Adventures of a healthy-ish pseudo-foodie

Search This Blog