Tuesday, April 15, 2014

Salmon with Avocado (Gluten Free)

Looking back to the days when I posted ten to twelve recipes a month on the blog, I realized that I was able to do so because Bob and I ate this stuff for dinner. So, Friday, I went through the cookbook looking for fish recipes that my dear husband would eat. Basically, he eats any kind of fish that is not shellfish. I settled on the salmon with avocado because...it sounded good, and looked relatively easy.
What we have here is broiled salmon spread with a mild guacamole. Quick and easy, but not something to set the culinary world on fire.  Bob liked it. Laura liked it. It's something mildly different than just plain broiled salmon. If you wanted to make it more exciting, I would advise more garlic as a contrast to the mild tasting salmon.
If all the fans of avocado meatloaf are wondering, the recipe comes from Washington State, not Southern California.  So it probably wasn't in the mythical avocados for every occasion cookbook that I imagined the avocado growers wives publishing in 1948.

Salmon with Avocado

1 salmon fillet (about two pounds)
salt and freshly ground black pepper to taste
2 tablespoons butter
3 ripe avocados peeled and seeded
1/4 teaspoon crushed red pepper
3 sprigs parsley
1/4 cup chopped onion
1/4 cup lemon juice
1 clove garlic chopped
1/4 cup chopped fresh parsley
1 lemon

1. Preheat the oven to 375 degrees.
2. Place the salmon flat, skin side down, in a baking dish. Sprinkle with salt and black pepper and dot with the butter. Place in the oven and bake exactly twenty minutes. Remove the salmon from the oven and pour off any liquid that has accumulated. Carefully transfer the salmon to a hot serving platter.
3. Meanwhile, combine the avocados, red pepper, parsley sprigs, onion, lemon juice, garlic and salt and pepper. Puree in an electric blender, stirring down with a rubber spatula as necessary. When blended, spoon the mixture over the hot salmon. Sprinkle with the parsley.
4. Trim the lemon and slice thinly. cut each slice in half. Use the garnish the dish. Makes six to eight servings.

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