Blackened Salmon with Avocado Relish
Good morning on a lovely, drizzly Saturday morning! Grounded: SLO is one week away, and I am getting inspired with some healthy eats for you! Fish and I have been great friends for a LONG time! As a kid, I only liked it as sushi, oddly enough. However, as an adult, I like it any which way I can get it. The fact that fish like salmon is loaded with omega-3 fatty acids is just a bonus really.
Why am I stoked on omega-3’s? Well, getting a good dose of omega-3 fatty acids into your diet on a regular basis improves your heart health, decreases inflammation (a major culprit in disease), improves joints, and may even ward off big scary things like Alzheimers and dementia. Oh, and then there is the monounsaturated oleic acid in avocados. As Californians, we are blessed with an almost endless supply of avocados (they should be the State mascot), but did you know that they are also helping your heart health, fighting inflammation and even preventing that big scary “c” word: cancer.
Yep, this little dinner is a major power hitter. All that, and you get a meal packed with flavor and cooks up in a jiffy for an easy midweek, or anytime, meal!
This is a recipe where you cook the salmon at a pretty high heat. So, you may want to use an oil with a low smoke point that doesn’t dangerously break down into harmful chemicals. AKA don’t use olive oil for cooking the salmon. Instead, opt for some grapeseed oil or avocado oil if you have it handy.
Use the Cajun seasoning to your liking. I usually like to use a good dusting because spice is a welcomed friend that improves my metabolism and makes my mouth happy. I used at least a tablespoon here…just make sure to also salt your fish before placing it in the hot pan flesh side down. You are going to be cooking it on a medium-high, close to high heat for about five minutes. In the meantime start chopping up your relish ingredients.
Make sure that after you season your cucumber, red onion, and avocado with some lemon juice, olive oil and sea salt, that you be very gentle with tossing. You do not want to turn the avocado relish into guacamole!
After you have flipped your fish and cooked the other side for roughly five minutes, you should be done. I look for a nice blackened crust and a moist, just beginning to flake interior. With salmon, it is almost a crime to cook it past medium/medium rare. Nobody likes dry, hard, overcooked salmon fillets that make you gulp water after every bite. Nope! Cooking over the high heat should create a beautifully moist fillet with crispy edges. YUM
All that is left is to top the fish with the avocado relish!
Honestly, this is one of those meals that has you making noises. Hahaha. Things like, “mmmm”, and “holy cow I can’t believe how good this is”, and “I want to marry this!” Hahaha
Want to eat some beautiful food with us and learn more about how food powers your body and your health? Then join us next week for Grounded:SLO. We are going to be dishing out some scrumptious farm-to-table deliciousness and enjoying some fresh air yoga, some rad natural DIY crafts, and more. Love to see you there!
This quick dinner is packed with omega-3 and monounsaturated oleic acids that power your health! Even better? It whips up so quickly that your hunger will be sated in the best way, even after a long day at work!
- 1 lb salmon fillet, skin on
- 1 tbsp Cajun seasoning
- 1/4 tsp salt for fish
- 3 tbsp avocado oil or grapeseed oil for cooking the fish
- 1 avocado, diced
- 1/2 red onion, diced minced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 English cucumber, diced
- 1/8 tsp salt for relish
Start by seasoning the salmon on both sides of the fillet with the Cajun seasoning and salt. Using a frying pan set to medium-high heat, wait until the pan is hot before adding the avocado oil and then the fish flesh side down. Cook for approximately 5 minutes before flipping and cooking the other side for approximately 5 minutes. You are looking for a nice blackened crust and a juicy interior that is just beginning to flake.
While the fish is sizzling in the pan, chop up the ingredients for the avocado relish. Add it all to a bowl and toss gently so as not to break up the tender avocado.
Once the fish is a nice medium-rare, take it out of the pan and top it with the yummy relish. Serve nice and hot with a crisp white wine that cuts through the luscious fat of this dish, like a dry sauvignon blanc.