Crispy Seared Salmon with Avocado and Cilantro Salsa!
Nothing beats a Crispy, Flaky piece of seared Salmon that is topped with a creamy avocado salsa. Quick and easy to make, healthy, flavorful and so delicious.
Did you know that Salmon is one of the most nutrient dense foods we can eat. Its contains high amounts of Omega 3’s which are long chain fatty acids that contain DHA and EPA. DHA and EPA help our brains function to there high-test capabilities and also decrease inflammation, lower blood pressure, reduce the risk of cancer and improve the function of the cells that line your arteries. Needless to say make sure you get in your omega 3’s for optimum wellness.
For this recipe I really kept it simple. Seasoned the salmon with a mix of mexican oregano, chile powder and salt. The key when searing salmon in a pan is to pat it dry and season it well. Get the pan really hot and sear each side for 2-4 minutes depending on how thick it is. You want to make sure you don’t touch it to much let the pan do the work.
The salsa pairs perfectly with the Salmon. The creaminess from the avocado and beans, crunch from the cabbage and corn and tossed with a cilantro lime dressing. Can be made ahead just wait to ass the avocado until ready to serve. This salsa is also amazing with chips as a dip or for tacos.
Fast, easy, healthy and delicious best way to start getting healthy meals on the table for family dinner. Don’t forget to make leftovers as the salmon is so tasty in a salad bowl or tacos.
Chile Tahini Roasted Cauliflower
- 1 whole organic cauliflower washed and dried
- 2 tbsp avocado oil
- 1 tbsp kosher salt and pepper
- 3 tbsp chilie tahini
- 1 garlic clove grated
- 1 tsp kosher salt
- 1 lemon zested and juiced
- 1/4 cup fresh mint, parsely or cilantro
- Preheat the oven to 400 degrees F.Rinse the cauliflower head and pat dry. Remove the outer leaves. Carefully cut off the bottom so that it's flat and most of the woody stem is removed, being careful not to cut off so much that it falls apart. Be sure the head stays intact.In a small bowl, make the tahini sauce. Stir together the tahini, lemon juice, garlic and salt ( taste and adjust seasoning if necessary)Place the trimmed cauliflower head upside down (core side up) onto a cast iron skillet. Drizzle 1/2 of the avocado oil over the cauliflower, tilting it to let it drip down the core and all around. Flip over and drizzle the remaining oil over the top. Use a pastry brush to brush on any that had dripped down to the pan or didn't spread well. Season with salt and pepper. Bake for 30 minutes and remove from the oven. Pour/brush over tahini sauce until the head is covered and bake an additional 15-20 minutes until cauliflower is tender and pierces easily with a skewer, knife or fork.Remove from the oven and top with lemon zest and fresh herbs!
If you make this recipe please comment below I love to hear from you! Have an amazing week!