Grilled Salmon & Avocado Salad

Fresh grilled salmon with a light salad of avocado and red onion.

 

Oh my I am so not ready to go back to work. I just had five days off and this week my whole family was here. It was wonderful. I wish those times would never end.  We swapped stories from my brother and I growing up.  Clearly our spouses didn't know what they were getting into when they joined our family.

One thing we didn't have a lot of growing up was salmon. First, we lived in Iowa. Iowa has wonderful fish. That list though doesn't include salmon. Salmon is one of my favorite fishes to eat. I love the thick solid flakes and the fatness of this fish.  

The third and final recipe I made from the Michael Symon cookbook is grilled salmon and avocado salad.  I couldn't resist trying out a recipe with salmon and avocado. Like the spicy 50/50 burger and the Angel Hair with Corn, Feta &Tomato the salmon took more than 5 minutes but it was still a super quick meal to throw together. 

You have to plan the avocados just right to get nice soft but crisp slices. Ours was a bit too soft. All the flavors melded together so nicely. It was a great summertime meal that was filling but not heavy at all.

Grilled Salmon & Avocado Salad

by Emily Morris

Prep Time: 10 minutes

Cook Time: 10 minutes

Keywords: saute salmon avocado

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Ingredients (serves 4)

• 4 (6-ounce) skinless salmon steaks
• Kosher salt and freshly ground black pepper
• 1 tablespoon chipotle powder
• 2 tablespoons olive oil
• Grated zest and juice of 2 limes
• ½ cup thinly sliced red onion
• ¼ cup chopped fresh cilantro leaves
• 6 tablespoons extra-virgin olive oil
• 1 avocado, sliced

Instructions

Preheat a grill or grill pan to medium-high heat.

Season the salmon on both sides with salt, pepper, and the chipotle powder. Drizzle with the olive oil and put on the grill. Cook until nicely charred and the fish releases from the grill, about 3 minutes, then flip, and cook until medium-rare, about 2 minutes. If you prefer your fish to be cooked past medium-rare, cover the grill while cooking.

Meanwhile, in a medium bowl, stir together the lime zest and juice, onion, cilantro, extra-virgin olive oil, and a good pinch of salt. Taste and adjust the seasoning, adding salt and pepper as needed. Add the sliced avocado and toss gently to coat the avocado.

Remove the salmon from the grill, top with avocado salad, and serve

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Baked Salmon with Curry Sauce and coconut cream butternut squash from Cook Smarts

I was recently contacted by, Jess, the founder of Cook Smarts in order to try out her meal planning service. I think I do a pretty good job of meal planning on my own. It is actually one of the activities I look forward to each week. Each Saturday I take out my weekly planner and figure out when Mr. J and I are going to be around that week. I also schedule out any outings or nights out.  The remaining days I figure out what we want to eat and make out a grocery list based on those meals.  Done and done.

Soyrizo Breakfast Tacos with roasted potatoes

The problem is when things get busy I tend to pick the same meals over and over again. Furthermore, they aren't really recipes.  For instance, it will be grilled chicken, steamed broccoli, and roasted potatoes.  Simple, basic, and let's be honest pretty boring.

Pineapple And Cashew Curried Fried Rice with ground chicken 

Cook Smarts sends out weekly menus and grocery list for each meal.  What I love about these menus are they are unique and flavorful.  This week's menu consisted of miso soy ginger meatballs, balsamic chicken with sauteed spinach, butternut squash and hummus pizza, and tilapia en papillote.  Let's just say I am not going to be coming up with miso soy ginger meatballs on my own any time soon. 



This is as easy as it gets. You get the email of meals on Thursday.  You can pick and choose which meals you want to make so if you don't like one of the meals just don't pick it.  You can also pick between original, gluten free, paleo, and vegetarian.  The best part is that each meal as a prep portion that you could do in advance on Sunday making the actual night of the dinner much easier to prepare.  Some of the meals also have joint ingredients - make a sauce one night and use it on another.  

The recipes were super easy to follow and there are fun tutorials for some of the more complicated steps.  Mr. J really enjoyed making these meals. He thought they were easy to follow, quick to come together and really flavorful. I have been traveling a lot so we only did one complete week of meals but each was was delicious. We actually said each one should be added to our regular rotation.  I think that is saying a lot. 

Jess said it was alright to share the recipe we enjoyed the most with all of you.  The Coconut Cream Butternut Squash is to die for.  Enjoy!!

Baked Salmon with Curry Sauce and coconut cream butternut squash

by Emily Morris

Prep Time: 15 minutes

Cook Time: 15 minutes

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Ingredients (serves 4)

• +For the Coconut Cream Butternut Squash+`
• Butternut squash - 1, peeled and cubed
• Coconut milk - 1/2 cup
• Maple syrup - 1 tbs.
• Salt - 1 tsp.

For the Baked Salmon with Curry Sauce

• Salmon - 1 1/2 lbs.
• Yellow curry paste - 1 tbs. (sub red curry paste)
• Fish sauce - 1 tbs. (sub soy sauce)
• Brown sugar - 1/2 tbs.
• Coconut milk - 2/3 cup
• Lime - 1/2, wedges

Instructions

Prep

Butternut squash - Two options: 1) Peel with a peeler and then cube; or 2) Microwave for 5 minutes, flipping the butternut squash in between. Cool and then chop, peeling off skin with a knife. (Can be done up to 5 days ahead)

Salmon - Rinse and dry fish and divide into 4 portions.

Sauce - Mix together yellow curry paste, fish sauce, brown sugar, and coconut milk. (Can be done up to 3 days ahead)

Make

Preheat oven to 425 degrees.

Place chopped butternut squash with 1 cup of water in a saucepan. Bring to a boil and then simmer covered for 10 to 12 minutes.

While butternut squash is cooking, place fish into a baking dish. Cover with sauce (use only half if you doubled it for Wednesday's meal) and then cover tightly with foil. Bake for 12 to 15 minutes.

When butternut squash has cooked, drain, and return to saucepan. Add coconut milk, maple syrup, and salt. Puree with an immersion blender (you can also use a masher, but it won't be as smooth and creamy). Season to taste with more salt or sweetener.

Enjoy your fish on top your coconut cream butternut squash for a fragrant weeknight meal. Serve with lime wedges.

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