A perfect meal for sweltering Indian summers.
I can’t believe it has been almost four months since I’ve moved to San Francisco. Where does the time go?! You know what they say, “time flies when you’re having fun.” I’ve been blessed with the most awesome colleagues, a beautiful city to explore, and amazing new friends. I’m looking forward to everything life has to offer and keeping an open heart through it all.
The paleo adventure continues, though I do want to be transparent that I don’t eat paleo strictly. I can’t let go of my love for food, but I do enjoy a clean eat every now and then. So, here’s yet another recipe that Steve chose from this board on Pinterest.
First, mix the spices (salt, cumin, paprika, onion and black pepper) together with olive oil, and rub the mixture on the filet of salmon. Refrigerate and let the spices marinate for at least 30-45 minutes.
While the salmon is marinating, prepare the salsa. To be honest, this is one of the best salsas I’ve ever had. I chopped up sweet peppers, cilantro, and red onions into little pieces. After mixing, I added in slices of avocado and mixed it some more–ever so gently so as to not mush the avocados.
Now, here’s the secret ingredient: lime. Two, freshly squeezed limes with a little salt will do the trick. Mix the salsa to make sure everything is covered in lime juice evenly, and let it chill while you cook your salmon.
Cook your salmon either in the oven at 400 for 30-40 minutes, or on the grill if you’re feeling fancy. Serve with a liberal serving of salsa on top.
So good I practically licked my plate, no shame here.
Salmon with Sweet Pepper & Avocado Salsa
Serves 4, inspired by Laylita’s Recipes
+ 2 lbs salmon
+ 1 tsp ground cumin
+1 tsp paprika powder
+ 1 tsp onion powder
+ 1 tsp black pepper
+ 2 avocados, sliced
+ 3 sweet peppers, chopped
+ 1/4 red onion, sliced
+ 1/5 cup cilantro, chopped
+ 2 limes
+ olive oil