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.

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