Wild Atlantic Salmon & Avocado Cream Sauce w/ Garlic Kale and Rice
It’s easy to forget how tasty fish is. With such a short cook time, I don’t know why we don’t cook it more. It’s often expensive to get decent fish, but once again the Farmer’s Market comes through and offers this wild salmon for $8.99/lb. I try to stay away from farm raised salmon, which are raised on corn and lack the nutrients found in wild salmon.
This was a simple dish, I just added a sauce to make it different.
AVOCADO CREAM SAUCE:
1 Avocado
Half of Lemon
Splash of EV Olive Oil
Splash of milk (can be left out)
Teaspoon of coarse black pepper
Salt to taste
::::Mix in food processor::::
::::Then add the following two ingredients and mix for another short time::::
Half a shallot, or the equivalent size using an onion (as shown)
Chopped parsley (as shown)
Salmon: Marinated in EVOO, Soy Sauce, Seasoning salt, fresh rosemary, dried dill
Cook until you can barely see the bright orange from the side ( approx. 4 min on each side on medium low heat)
Rice: Standard white rice, 1 part rice, 2 parts water. Add rice when water reaches a boil, stir once, add a dash of salt, reduce to a simmer and cover with a lid. In 20 minutes you have perfect rice, works every time. I like to add chopped parsley at the end to add a little spark.
Kale: Talked about on previous posts… two cloves of minced garlic sauteed in a splash of olive oil. Added a chopped bundle of kale and a splash of soy sauce. Takes less than 5 minutes to have perfectly crunchy kale.
It doesn’t get any healthier than salmon and kale!
