Winter Salmon with Avocado Coleslaw


This dish can help you conjure up images of sunnier, warmer days. The coral tones of the salmon with the pale green of the avocado are dreamy.

Prep Time: 20 minutes

Yield: 2 servings plus one for lunch the next day!

Ingredients:

  • 3 (4 oz) salmon fillets, skin on, bones removed
  • 1 small shallot, finely chopped
  • Olive oil
  • 2 tablespoons plain Greek yogurt
  • 1 ripe avocado, diced
  • ½ medium head of Savoy cabbage, thinly sliced
  • 4 kale leaves (optional)
  • 1/3 cup cilantro leaves
  • Lemon, sea salt and fresh cracked pepper to taste

 

 

Directions:

1. Score the skin side of the salmon and season all over with salt and pepper.
2. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Place the salmon skin side down and cook until the skin is browned and crisp (about 5 minutes). Turn over and reduce heat to medium, cooking for about 4- 5 more minutes until the fish is barely opaque at the center of each fillet.
3. Whisk together shallots, yogurt, and 1 tablespoon of olive oil.

4. Add the avocado (I find it easiest to dice the avocado while still in the skin), cilantro and cabbage and toss lightly.Easiest way to slice an avocado! 

5. Add a squeeze of fresh lemon and season with salt and pepper.

6. Serve with the salmon. Enjoy!

 

 

 


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