Hey there friends!
How’s your week going? I can’t believe it’s Wednesday already – and almost the end of April, for that matter. Whhhheerrrrrrrrrrrreeeeee is the pause button!?!?!
Recently I’ve been getting a lot of requests for easy, quick and healthy dinner recipes from you guys, so today’s recipe was designed to fit that description. In fact, this wasn’t meant to be a blog recipe at all, but I’ve found that some of my favourite recipes are born that way.
The backstory: On Sunday I was out in Squamish with a whole bunch of my awesome teammates from work for our summer shoot, which has a camp theme. It turned out to be a gloriously sunny day (total fluke), and we had our 8 beautiful 13-ish year old models drinking smoothies, doing yoga, meditation, making dream catchers and friendship bracelets, and a few other camp activities. I was there to make a bunch of recipes and style them for the camera, and holy smokes, was it ever a busy day! Between trying to keep ingredients cold in coolers, making the food and figuring out how to work with the light, my mind was definitely on overdrive. I think I fell asleep in about 5 minutes on Sunday night!
Rewinding a tad, I got home around 6:30pm and while I didn’t feel very hungry throughout the afternoon, it was like hunger hit like a hurricane once I opened my apartment door and dropped my keys. I needed something fast, so I threw together a super simple salsa while pan searing some salmon (because aint nobody got time to preheat the oven when verging on hangry, right?)
My usual routine when cooking on Sundays is to make some extra leftovers for later in the week, so despite what my hungry brain was telling me (“must. inhale. all the things.”) I cooked some extra salmon and doubled my salsa. In retrospect, I’m thrilled about this because it meant I had food to photograph for you after the first portion disappeared in less than 5 minutes. True story.
So with all that said, believe me when I tell you that this Salmon with Pineapple Avocado Salsa can be ready in less than 30 (more like 20) minutes. I removed most of the seeds from my jalapeño pepper but if you want more heat, feel free to leave them in. I’m loving – errr, ok I’m obsessed – with the spicy-sweet mixture of peppers and pineapple, and once you add the avocado in there and smother it all over some perfectly flaky, juicy salmon…. well, no words are needed. Just a fork. Enjoy!
Salmon with Pineapple Avocado Salsa
Prep Time: 15 mins
Cook Time: 10 mins
Ingredients (2 servings)
For the salsa (makes about 2 cups)
- 1 jalapeno pepper, seeded and diced
- 1 small ripe avocado, pitted and diced
- 1/2 cup diced pineapple, plus any leftover juices
- 1/2 cup diced cherry tomatoes
- 1/3 cup minced red onion
- 3 tbsp finely chopped cilantro
- juice of 1/2 lime
- pinch of sea salt
For the rest:
- 1-2 tsp coconut oil
- 2 skin-on wild salmon fillets, about 160g each and roughly even thickness
- to serve: rice or cauliflower rice
- to garnish: lime wedges and torn cilantro
Prepare the salsa: Chop all ingredients as indicated above and mix them together in a bowl. Set aside to let the flavours develop.
Cook the salmon: Melt the coconut oil in a frying pan and swirl it around. Place the salmon in the pan, skin side down. Allow 4 minutes cooking time for every 1/2″ of thickness. When you notice that most of the flesh below the top of the fish is pale, carefully flip each fillet over for another 1-2 minutes.
Plate the salmon on top of the rice and squeeze lime juice over top. Arrange a few spoonfuls of salsa on the fish, then garnish with additional lime wedges and cilantro.
So tell me…what’s your favourite kind of salsa? Chunky? Super spicy? Sweetened with fruit?