Something I’ve learned now that I live in a studio is that there are certain things you cannot cook, unless you want to relive them for the next week.
These include foods like bacon or any kind of fish.
I learned this the hard way when I made salmon a few weeks ago. I thought we did our due diligence by taking out the trash, opening the windows and burning a few (hundred) scented candles.
Then I came home from work the next day and realized, HELLO, our apartment smelled like the inside of a salmon.
Eventually, though, the smell faded, and because I have a very short-term memory and because this recipe is very delicious, I’ll probably make it again soon.
I got over eager for summer and served it with a tomato basil salad (it was way too early for tomatoes), elote (also too early for corn) and grilled zucchini (these were delicious).
Next time you’re in the mood for an easy meal that tastes like a vacation, make this!
Seared salmon with avocado salsa verde
15 ounces prepared salsa verde
1/4 cup chopped cilantro
2 tablespoons chopped red onion
2 avocados, diced
4 salmon pieces (about 2 pounds)
Salt and pepper
1 tablespoon olive oil
2 limes, cut in wedges
In a small mixing bowl, combine salsa verde, cilantro, red onion and avocados.
Pat salmon dry. Heat a large cast iron skillet over medium high heat. Add oil to skillet and heat until hot but not smoking. Add salmon, in batches if needed, and cook 4-5 minutes per side.
If salmon isn’t cooked through, lower heat and cover, checking frequently.
Serve topped with avocado salsa, with lime wedges on the side.