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Photography - Bill Nellans

Food Stylist - Jennifer Nellans

Brain foods: wild salmon, avocado


Wild salmon with avocado salsa

Serves 4



2 lbs wild salmon, cut into 4 pieces


1 tablespoon olive oil
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika powder
1 teaspoon onion powder
1 teaspoon black pepper

Avocado salsa:
1 avocado, peeled, seeded and sliced
1 small red onion, sliced
1 tomato, seeded and sliced
2 mild hot peppers, seeded and
deveined, diced
2 tablespoons finely chopped cilantro
Juice from 2 limes
3 tablespoons olive oil



Mix the salt, coriander, cumin, paprika, onion powder and black pepper together, rub the salmon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes. Combine the avocado, red onion, tomato, peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well. Chill until ready to use. Grill the salmon on medium high heat for 15-20 minutes, or until desired doneness. Top with the avocado salsa and serve.



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