Tuesday, May 7, 2013

Spring Salmon with Almonds, Avocado & Strawberries

spring salmon with almonds, avocado, strawberries

'Tis the season for sweet strawberries & ripe avocado.  Since we've been eating salmon once a week in our house I try to change up the way we eat it. I use this no-fail-perfect-salmon recipe every time.  Last night I topped our salmon with some fresh sliced avocado, strawberries & almond slivers. To finish I drizzled some extra virgin olive oil on top & seasoned each portion with a pinch of salt & pepper. Et voila dinner a pretty spring salmon dinner.

  • olive oil
  • salt & pepper
  • 1 (1 pound) salmon fillet, (if it doesn't fit in your skillet, cut it so it does)
  • 1 avocado
  • 6 strawberries
  • 2 tablespoons sliced almonds
Make it!
  1. Preheat oven to 425 degrees.
  2. Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes.
  3. Brush the salmon all over with olive oil, season with salt & pepper, & place in the the pan skin side up.
  4. Cook fish for 3 to 4 minutes without moving them until browned.
  5. Turn the salmon skin side down, I used tongs to gently pull & flip each piece or you can use a spatula.
  6. Transfer the pan to the oven for 8 minutes.
  7. The salmon will not be completely cooked through yet. Remove the salmon from the oven & cover with foil for about 5 minutes, this will complete the cooking without drying out the salmon.
  8. Slice the avocado (use this trick!) & the strawberries. 
  9. Just before serving, plate each dish with the half the salmon.
  10. Position the half the sliced avocado & strawberries neatly on top of each piece.
  11. Sprinkle with almonds.
  12. Drizzle a small amount of olive oil over each piece & season with salt & pepper.   
spring salmon with almonds, avocado, strawberries

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