Basil Belle
Enjoy this mouthwatering, flavor-packed, healthy entrée on the grill or in the oven. Fresh salmon, cilantro, ripe avocado, red onion, and lime. What could be wrong about that? Nothing. In fact, you may find yourself making this every week it’s that good.
Growing up I wasn’t a huge fan of seafood, so salmon was always a safe bet as it isn’t too fishy tasting. My mom always made it baked with capers but when I came across this recipe about a year ago, it instantly took the top spot. Like all Basil Belle’s recipes, feel free to modify them to fit your tastes, which is what I did until I nailed down this recipe:
Ingredients:
Salmon:
1lb Salmon filet, skin on (get a thicker cut if you can)
½ tsp cumin
½ tsp paprika
½ tsp onion powder
¼ tsp chili powder
¼ tsp salt
¼ tsp pepper
1-2 Tbs olive oil
Avocado Salsa:
2 small avocados, diced
¼ cup sweet onion, diced (you can substitute a red onion, too)
¼ cup cilantro, chopped
1 tsp lime juice
My favorite way to cook this is on the grill, but you can also make this in the oven. To do so, preheat your oven to 375 degrees and bake for 12-15 minutes in a Corning Ware Baking Dish
Roll up your sleeves:
- In a small bowl, mix the spices together and then rub the top and bottom of the salmon with olive oil. Now sprinkle the seasoning over the salmon.
- If possible, refrigerate the salmon for at least 30 minutes and then preheat your grill to medium heat.
- Meanwhile, prepare the Avocado Salsa in a small-medium sized bowl by combining the avocado, onion, cilantro, and lime. Add salt as needed.
- Place salmon directly on the grill and cook for roughly 10 minutes for a medium-rare doneness.
- Remove from grill then cut into pieces, plate, and top with the avocado salsa.
This entrée pairs nicely with rice and roasted broccoli! Serves 2-3.
Do you think it makes a big difference in flavor if you use salmon that is frozen? If frozen is used, what is the best way to defrost without ruining the texture and flavor? My mother told me that she would put fish into a freezer bag with salt water in it, which was suppose to protect and season the fish.
Great question, Therese! I’ve never tried placing the fish directly in water like I do with shrimp, but a great way to defrost frozen fish is to place it in a plastic bag and then submerge in cold water. This method protects the fragile filet and also makes for a quick way to marinate post-defrost with olive oil and spices.
It’s helpful to change the water out as it warms, but try to avoid using warm water unless you’re in a pinch. Another option, which I don’t like as much as it can make the fish a little tough, is to slowly defrost the fish in the microwave on low. Whichever route you go, I suggest waiting to add spices, including salt, until the fish is defrosted, but feel free to build in extra time post-defrost for the spices to work their way into the filet!
While you’re waiting for your fish to defrost, consider prepping a side dish of Roasted Broccoli! Happy cooking. 🙂