Roasted Salmon with Citrus Avocado Salsa

ROASTED SALMON WITH CITRUS AVOCADO SALSA

• 2-3 salmon filets, 4 oz each 
• 1 tablespoon olive oil 
• 1 tablespoon spiced rub, paprika, chili powder, & cayenne pepper 

Salsa

• 1 medium orange, segmented 
• 1 avocado, diced 
• 1/2 serrano chile, seeded & minced 
• 1/2 medium red onion, diced 
• 1/4 cup cilantro, chopped 
• 1 tablespoons fresh lime juice 

1. Place salmon filets on a baking sheet, drizzle the olive oil over each filet. 

2. Sprinkle the spiced rub, paprika, chili powder, & cayenne pepper, evenly over each filet.

3. Bake salmon at 350 degrees for 6-8 minutes. 

 4. While salmon is in the oven, place segmented oranges, avocados, red onions, serrano chile, cilantro, & lime juice in a bowl & mix together. Set aside until salmon is ready to serve. 

5. When salmon is fully cooked place on a dish & top with salsa. 

PLATE FINISHED PRODUCT 

STORY BEHIND THE DISH

I love experimenting with salmon dishes & this is one easy & flavorful dish great for entertaining. 

MODIFICATIONS 

Feel free to add any spices to the fish rub & any ingredients to the salsa. In place of the orange you can use mango, blood orange, grapefruit, etc. You can also add diced tomatoes or cucumbers. This is a fun dish, be creative :)  

Roasted Salmon with Orange Thyme Vinaigrette

ROASTED SALMON WITH ORANGE THYME VINAIGRETTE 

• Salmon Fillet, about 1/4 pound 
• 1/4 medium yellow onion, finely chopped 
• 2 teaspoons white wine vinegar 
• 2 1/2 tablespoons olive oil 
• 1 tablespoon fresh orange juice 
• 2 teaspoons fresh thyme, orange preferably 
• 1/2 tablespoon dijon mustard 
• 1 teaspoon orange zest 
• coarse salt & pepper  
• any salad greens 

1. Preheat oven to 425 degrees. In a small bowl whisk the mustard & white wine vinegar. 

2. Juice about 1 tablespoon of a fresh orange into the mixture. 

3. Then add oil, onion, & thyme. 

 4. Place salmon fillets in a shallow bowl, spoon half of the vinaigrette over the salmon & top with orange zest. Let marinate for 15-20 minutes at room temperature or 1 hour in the refrigerator. 

5. Place salmon on an oiled pan or line with foil & roast at 425 until salmon is almost cooked through, about 15 minutes. 

6. While salmon is cooking, toss any greens, baby spinach pictured, with the remaining vinaigrette. Divide salad between two plates, top with orange slices if desired, & serve with salmon. 

Plate Finished Product 

7. Serve salmon right away alone or on a bed of rice. 

 STORY BEHIND THE DISH

This dish is a fast, easy, & delicious meal that I love to cook on the week nights. Salmon is something I have been experimenting with & I believe any citrus is a good match.     

MODIFICATIONS 

Feel free to add or subtract any herbs from this dish. Personally I have only used lemon or original thyme for this dish in the past but recently I came across some orange thyme at a local market night & I had an orange so I figured why not try something new. Feel free to substitute the orange for lemon & classic thyme. Also, this dish would pair well with brown or jasmine rice (see products I love) quinoa salad, mashed potatoes, & almost any veggie. 

Classic Lemon & Dill Salmon

CLASSIC LEMON & DILL SALMON 

• 3-4 salmon fillets, 4 oz each 
• 1 lemon 
• 1 tablespoon fish rub, (garlic salt, lemon pepper, & dill weed)
• 1 tablespoon butter,room temp
• 2 tablespoons olive oil 
• 1 piece fresh dill 
• 1/2 tablespoon salt & pepper 

1. Sprinkle salmon with salt, pepper, & half of the fish rub.

  

 2. Mix the other half of the fish rub with the room temperature butter. 

 3. Cover a baking sheet with foil & lay each salmon fillet on a thinly sliced piece lemon about 1 inch apart. Top each fillet with a teaspoon of butter/seasoning mixture, a piece of fresh dill, & drizzle each piece with olive oil. 

4. Bake salmon in the oven at 350 degrees for 6-8 minutes.  

5. Plate & serve while hot with fresh dill & lemon wedge. 

 Plate Finished Product 

 SIDES

This dish pairs well with brown rice, fresh veggie, 

& a Strawberry & Avocado Spinach Salad. 

STORY BEHIND THE DISH

I have made this salmon so many times for family & friends & it always seems to be a big hit. This is one tasty & healthy dish that is so easy to make.  

MODIFICATIONS 

Feel free to add any spices to the fish rub, cayenne pepper or red pepper flakes will add some heat. This dish pairs well with rice, quinoa, mashed potatoes, green beans, squash, & salad.  

Blackened Salmon, Quinoa, & Spinach Salad

BLACKENED SALMON 

QUINOA WITH BEETS, SPINACH SALAD WITH CRANBERRIES,

 GOAT CHEESE, & PINE NUTS 

BLACKENED SALMON 

• Salmon Fillet 4-6oz
• Extra Virgin Olive Oil 
• Blackened Rub - mix together 1 teaspoon seasoning salt, 1 teaspoon ground pepper, 1 teaspoon cayenne pepper, 1 teaspoon garlic flakes or powder, & 1 teaspoon paprika 

1. Rub olive oil over the top of the salmon fillet 

2. Sprinkle and pat down blackened rub over the top of the salmon 

3. Place fillet face down in a med-high heat lightly oiled skillet or on a grill, cook about 3 minutes 

4. Turn face up to finish cooking, about 1-2 minutes 

RED QUINOA WITH BEETS 

• 1-2 cups cooked red quinoa (Boil 1 cup dry quinoa in 2 cups water, stir, & simmer for 15 minutes or until water is gone) 
• 1 tablespoon olive oil mixed with 1 teaspoon salt & pepper 
• 1/2 cup diced beets (fresh or canned) 

Mix all three parts together when ready to plate 

SPINACH SALAD 

• 1-2 cups baby spinach washed 
• 1/4 cup dried cranberries
• 1/4 cup crumbled goat cheese 
• 1/8 cup pine nuts (or any nut of your choice)
• 2 tablespoons balsamic vinaigrette (I use Newman's Light or just mix olive oil, balsamic vinegar, & italian seasoning) 

Toss spinach with dressing & add toppings when ready to plate 

PLATE FINISHED PRODUCT 

BLACKENED SALMON, QUINOA WITH BEETS, SPINACH SALAD WITH CRANBERRIES, GOAT CHEESE, & PINE NUTS 

STORY BEHIND THE DISH

I recreated this dish from a dinner I enjoyed at True Food Kitchen in Newport Beach. I liked the idea of the quinoa mixed with the beets and I thought the light spinach salad paired well with the bold flavors of the salmon.

MODIFICATIONS 

If you are not a fish person you can substitute the fish for blackened chicken or a pork chop by using the same rub on both sides. Also, white or black quinoa will work just as well. If you do not have quinoa on hand or do not wish to use it, brown rice would be a good substitute.