Mexican Salmon with Avocado Salsa
This is a nightshade free Mexican flavored salmon dish. The unctuous and flavorful fish is balanced with bright tangy avocado salsa. Excellent with Mexican Coleslaw.
Servings 3
Calories 395kcal
Ingredients
- 1 1/2 pound salmon
Mexican Seasoning Blend
- 1 teaspoon cumin
- 1/4 teaspoon coriander
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1 teaspoon salt
Avocado Salsa
- 1/4 cucumber peeled
- 1/4 white onion
- 1/4 bunch cilantro
- 1/2 avocado
- 1 garlic clove
- 2 tablespoons lime juice
- 1/4 teaspoon salt
Instructions
- Combine Avocado Salsa ingredients in a blender and blend until smooth. Set aside.
- Prepare the coleslaw (see Mexican Coleslaw recipe) and set aside.
- Thoroughly dry the salmon and season the skinless side with the Mexican Seasoning Blend. Heat a cast iron skillet or nonstick pan over medium heat, add two tablespoons avocado oil and heat till shimmering. Add a salmon filet, skin side down and press it firmly against the pan for 15 seconds with a spatula. Repeat with each piece of salmon, pressing each one to ensure contact with the pan. Continue cooking fish, pressing occasionally to maintain skin contact with the pan until it is cooked to your liking, roughly 5 more minutes. Then flip the fish once and briefly cook on the other side for another 15 seconds or so. For more details, see here.
- Drizzle the salmon with avocado salsa and serve with a side of Mexican Coleslaw.
Notes
Serving size is 1/2 pound salmon
Nutrition
Calories: 395kcal | Carbohydrates: 7g | Protein: 46g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 125mg | Sodium: 1075mg | Potassium: 1345mg | Fiber: 3g | Sugar: 1g | Vitamin A: 158IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 3mg