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

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Adzuki Beans with Black Rice

I hope I don't turn any readers away by featuring cilantro in my first photo. My current food obsession is black rice. I was first introduced to it at Sushi Pure . It's purple when cooked, and I was completely smitten when purple sushi arrived at our table. I mean, purple sushi! It was like my birthday or something. Actually, it might have been my birthday, because I pretty much always have sushi on my birthday, but anyway. It's kind of sweet and has this great chewy texture. When I learned how healthy it is , my crush evolved to full-out love. Sushi Pure's Spicy Tuna Roll (photo from FoodSpotting.com) In my ongoing research for ingredients that are low in calories but high in nutrition, adzuki (also spelled azuki) beans came up. I learned that these are the sweet red beans used in Japanese desserts, including red bean ice cream, which I've been obsessed with since I was a kid. But since turning them into ice cream probably negates the health benef...

Spicy Tomato Jam

Little pot of bubbling goodness seeks lentil patties, sweet potato fries, or pretty much anything else. I recently made this recipe from Crumb Blog for lentil patties with tomato jam. The lentil patties were pretty good, but the tomato jam was really something to write home about. It's one of those foods that makes you feel warm, even when it's cold. It has just the right balance of sweetness, acidity, and spice. The mustard seeds are a must (haha, must ard seeds). Their crunch, and the little burst of toasty peppery flavor that follows, are amazing in contrast to the rest of the flavors. The next time you're tempted to put ketchup on something, consider this instead. I have a little bit of this gold left over in the freezer. I'm thinking I may thin it out with vegetable broth and use it as a sauce for a stir-fry. Stay tuned for the results. The only change I made to this recipe was upping the amount of mustard seeds. I think 1 tsp is the perfect a...

Adventures of a healthy-ish pseudo-foodie

Search This Blog