I’m still keeping things light and healthy post holiday binge eating – so today I’m whipping up one of my all time favorite quick and easy weeknight meals. This Pan Seared Salmon with Avocado Pepper Relish is from my cookbook, Absolutely Avocados and ever since developing it, I can’t get enough.
It’s a simple seared salmon topped with a mixture of bell peppers, avocado, jalapeno, herbs and some citrus.
I’m always on the lookout for some really beautiful fish at my local markets here in Los Angeles – and most of the time salmon is widely available and fresh. Other times when I can’t find it, I replace the salmon with any other kind of fish that looks great. This topping really works with just about anything.
You can find this recipe in the February issue of Better Homes and Garden, but it’s seriously one of my favorites, so I just had to share it with you here on the BHG blog!
Pan Seared Salmon with Avocado Pepper RelishPrep Time 10 minutes Cook Time 15 minutes Total time: 25 minutes Serves 4
- 2 Hass avocados
- [1/2] cup chopped red bell pepper, [1/4] inch dice
- [1/2] cup chopped yellow bell pepper, [1/4] inch dice
- 3 tablespoon olive oil, divided
- 2 tablespoons finely chopped chives
- 2 tablespoons finely chopped jalapeno
- 1 [1/2] tablespoons fresh lime juice
- Coarse salt and freshly cracked black pepper to taste
- 4 – 8 ounces skin-on salmon filets
- Lemon wedges for serving
Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and carefully dice the avocado into [1/2] inch cubes. Transfer to a medium bowl. Add the chopped red and yellow bell peppers, 1 tablespoon of the olive oil, chives, jalapeno, and lime juice. Carefully mix together and taste and season with the salt and pepper as needed.
Heat a large skillet over medium high heat until almost smoking. Season the salmon filets with salt and pepper on both sides and the remaining 2 tablespoons of olive oil. Transfer to the hot skillet skin side down. Cook the filets for 4-5 minutes on each side until just lightly pink in the center. Serve immediately with equal portions of the avocado-pepper relish and a wedge of lemon.
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