Recipe: Low-Carb Salmon with Avocado Salsa

Low-Carb Salmon with Avocado Salsa

For this recipe, the salmon is coated with a chili, garlic, cilantro and olive oil rub. It can then be grilled, baked or pan seared just until the outside is nice and crispy (I cooked my salmon in a pan on the stove-top). You can use skin on or off depending on your preference. To make this a complete dish, the salmon is topped with a flavor-packed avocado and tomato salsa. The salsa comes together in minutes and makes a great addition to the salmon. Serve the salmon and avocado with rice, on salad greens or alone like I did!

Low-Carb Salmon with Avocado Salsa

THE RECIPE:

Ingredients:

  • 2 4-6 oz salmon fillets
  • 2 tablespoons olive oil
  • 1 clove garlic minced or crushed
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
For the avocado salsa:
  • 1 ripe avocado pitted and diced
  • 1/2 cup tomato diced (any type of tomato)
  • 2 tablespoons onion diced
  • 2 tablespoons cilantro minced
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • Salt and pepper to taste


Instructions:

  1. Stir the olive oil, garlic, and spices in a small bowl. Brush or rub salmon with the spice mixture.
  2. Heat a large heavy-duty (preferably non-stick) pan or grill medium-high heat. Add salmon to the pan and cook for 5-6 minutes per side. Remove from pan, top with avocado salsa and serve immediately.
  3. To make the avocado salsa: Add the avocado, tomato, onion, and cilantro to a large mixing bowl. Drizzle with olive oil, fresh lime juice and a pinch of salt and pepper. Gently mix with a spoon until fully combined. Cover with plastic wrap until ready to serve.

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel