Recipes

Salmon and Guacamole Bowls

by Jessica Mishra on April 25, 2012

This wonderful summer recipe was inspired by a local Peruvian restaurant. My mom was visiting me in San Francisco a couple years ago, and we walked down the street to this cute little neighborhood spot called Fresca. We both ordered these succulent salmon tacos that were topped with a very generous portion of guacamole. Although a very simple recipe, I had never thought of putting guacamole on salmon.

These would be perfect for a light lunch or served as a starter at a dinner party. I love the way nature provides us with a little bowl simply by using the avocado peel. Serve this dish with some steamed greens and a tall, cool glass of sun tea or fresh-squeezed lemonade!

Salmon makes an excellent meal not just because it is packed full of beneficial Omega 3 fatty acids, but it is also a fish that is low in mercury (a toxic heavy metal). Salmon is brain food!

Ingredients:

Guacamole:

  • 3 avocados
  • ¼ – ½ teaspoon cumin
  • juice from ½ lemon
  • sea salt to taste

Salmon Salad:

  • 6 oz piece of wild salmon
  • 1 tsp extra virgin olive oil
  • several sprigs of fresh dill
  • sea salt and pepper to taste
  • 2 tsp fresh lemon juice (to add to salmon salad)

To make guacamole, slice avocado open length-wise, remove the pit, and gently remove the flesh from the peel. Save the peels to use as “bowls” later. Mash avocados in a bowl and add cumin, lemon juice, sea salt, and pepper. Stir to combine. Scoop guacamole back into the peels, leaving an indention in the center for the salmon salad.

Preheat oven to 350°. To make the salmon, place the piece of fish in a greased pan. Rub with olive oil and season with salt and pepper. Place several sprigs of dill on top. You can also poke small holes and place pieces of dill inside. Bake the salmon for 20 minutes or until the fish is no longer translucent in the center. Allow to cool.

Gently pull the salmon flesh away from the skin and place into a bowl. Flake the salmon using a fork. Add the lemon juice and, if needed, more salt and pepper. Using a small spoon, scoop the salmon salad into the guacamole bowls that you previously prepared. Bon Appetit!

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