It's been so nice out recently, I've been craving lots of light, healthy dishes. When the sky is clear and sunny, it makes me want to eat green things. And to think, I once didn't like avocado! I know, I know... I lived in California, where I swear they put it on everything. Now, the only issue I take is substandard avocado... you know, when you get it on a sandwich, and it's mushy and brown? Ick. But gorgeous, creamy, perfectly ripe avocado? Huge fan.
Salmon with Avocado Salad
- 1 salmon fillet
- 1 tsp. coriander seeds
- 1/2 ripe avocado, diced
- 1/4 red bell pepper
- 1/4 small red onion, diced
- 1 tsp. champagne vinegar
- 1 T. orange olive oil (extra regular olive oil will suffice)
- olive oil
Preheat the oven to 300 degrees.
In a dry skillet, toast the coriander seeds and grind them in a mortar and pestle or a spice grinder. Season the salmon with the coriander, salt and pepper. Heat 1 T. of olive oil in an oven-proof pan. Add the salmon skin-side down. Cook one minute, then transfer to the oven for 8-10 minutes.
While the salmon cooks, mix together the avocado, bell pepper, onion, vinegar, and orange olive oil (if using). Season with salt and pepper.
Remove the salmon and plate it. Spoon the avocado mixture over the top.