Salmon is the only fish I’ll eat, when it comes to seafood. My recipe is simple, salt, pepper, sliced lemon, a touch of grass-fed butter, and ginger, bake in oven for until its done to your liking and serve with grilled asparagus.
But tonight I am tempted to try this recipe – and see how the family takes to it. Minus the cumin – which in my household is used only for middle eastern or Mediterranean cooking.
INGREDIENTS
- 1 (2 pounds) wild caught salmon (skin on)
- 2 tablespoons + 1/4 cup extra virgin olive oil
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 4 cloves garlic, minced or grated
- zest and juice of 1 lemon
- 1 pinch crushed red pepper flakes
- kosher salt and black pepper
- 1/4 cup dijon mustard
- 1/4 cup honey
- 1/4 teaspoon cayenne pepper
AVOCADO BASIL SAUCE
- 1 avocado, halved
- 1/2 cup fresh basil, plus more for serving
- 1 jalapeño, halved and seeded
- juice from 1 lime
BASIL TOMATOES
- 2 cups cherry tomatoes
- 1/4 cup fresh basil, chopped
- 3 tablespoons extra virgin olive oil {more}
On another note – have you tried these? I’ve been addicted for a while now – and although try my damndest to walk past it at the grocers, I detour right back to it and grab a handful. It’s become my go-to when I am too lazy to make dessert
