Salmon with avocado salsa and asparagus

I am a fussy eater. I’ve improved from my younger years but yes, even now at 31 there are some things that I will not eat because I don’t like the idea of them. Fish often falls into this category. There are some fish I will eat with abandon, Flathead for example, and as of recently Barramundi. Salmon is something I have always avoided. I’m sure I’ve had a teeny bit in the past (smoken salmon probably) and it was so fishy I had trouble not screwing up my nose on the spot.

Not anymore! After the Barramundi experiment I was inspired to try more fish that I had diligently avoided. The BF was very keen to support this and suggested salmon. Feeling confident I agreed. IMG_2371We started with two very good looking salmon fillets. All rosy and pink. Skin side down for maximum crispness.IMG_2370Flipped. IMG_2372And again. Oooh… they’re looking good. IMG_2369While all that was going on I was in charge of sides. Tomato, avocado, cucumber and red onion salsa with coriander. Blanched asparagus. I love colourful food. IMG_2368Not to toot my own horn or anything… but I am pretty good at plating up, right? I can probably thank hours of MasterChef for that. IMG_2373And the taste? Ridiculously good.

I was so pleased with myself for actually trying it, and even more excited because it was incredible. Bring on the salmon!

Salmon with avocado salsa and asparagus (this served 2)

Ingredients:
2 salmon fillets
1 medium tomato
1 avocado
1 lebanese cucumber
1/2 a red onion
a handful of chopped coriander (cilantro)
a bunch of asparagus
olive oil for cooking
salt and pepper to season
lemon (for juice and garnish)

Method:
I think this whole thing came together in about 30 minutes (eat your heart out Jamie Oliver!)
1. Get your pan nice are hot ready for your salmon fillets, add some olive oil, start skin side down, apparently this maximises the crisp factor. Let them get good and crispy then flip. Once the second side is looking golden flip again. It’s done when the inside is still looking moist and ever so slightly pink.
2. Get a pot of water boiling for your asparagus. Dose it with a good amount of salt and toss in the asparagus. Let it boil for 2 minutes then pull it out and put it directly into a bowl of ice water (choose a bowl that will fit the whole asparagus… unlike me).
3. It’s salsa time. Dice all your veggies to about the same size. I also take the seeds out of my tomato and cucumber so I don’t end up with soggy salsa. No one wants a soggy salsa. Add them all to a bowl, squeeze a good amount of lemon over and season with salt and pepper. Throw in your coriander (cilantro) and mix it all up.
4. Plate that sucker up. I started with asparagus, then salsa, then fish. There is some serious time taken with plating in our house because I get told by the BF (nearly) every night…. I eat with my eyes first. It’s gotta look pretty.
5. Devour and be rather pleased with yourself for creating such a delicious and healthy meal.

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