Description
The delicious combination of salmon and avocado gets even better with a topping of citrus pearls from finger limes.
Ingredients
Scale
For the dressing
- 1 tablespoon fresh lime juice
- 2 teaspoons unseasoned rice vinegar
- 1 teaspoon honey
- 1 tablespoon olive oil
- 2 tablespoons finely diced shallot
- 3 tablespoons chopped cilantro
For the salmon and avocados
- 3/4 pound salmon fillet
- Olive oil
- 3 teaspoons of your favorite fish seasoning (See Notes)
- 2 large ripe but firm avocados, cut in half and seed removed
- Lime juice
- 6 finger limes
Instructions
For the dressing
- In a small bowl, whisk together the lime juice, rice vinegar, and honey. Whisk in olive oil until combined. Stir in shallot and cilantro. Set aside.
For the salmon and avocados
- Heat oven to 350 degrees F.
- Rub the salmon with some olive oil and then evenly sprinkle the fish seasoning on the salmon. Place the salmon on a foil lined baking dish, skin side down. Roast the salmon in the oven until just cooked through, about 15-20 minutes. Set aside.
- While the salmon is roasting, heat a grill to high heat or heat a grill pan on the stovetop over medium-high heat. Rub the avocado halves with lime juice then olive oil and a pinch of salt. Place the avocados (flesh side down) on the grill or grill pan. Grill the avocados until they are charred and warmed through, 5-7 minutes. Remove avocados from the grill. Set aside.
- Remove the citrus beads from the finger limes into a small bowl. (see Notes)
- To serve, flake the salmon into large bite-size chunks. Stuff the avocado halves with the flaked salmon. Drizzle with dressing. Top each serving with the finger lime beads dividing equally among the 4 servings. Serve warm, passing any extra dressing and salmon at the table.
Notes
- For the fish seasoning, I use the salmon rub from Colorado Spice. You can find similar herb mixes at Williams-Sonoma and Penzey’s Spices.
- To remove the citrus pearls, cut the lime in half crossways (not lengthways) and squeeze from the bottom towards the cut edge. Remove any seeds with the tip of a small knife.
- Recipe adapted from Grilling Wino.
