Wild Alaskan Salmon with Arugula and Avocado-Corn Relish

salmon

Salmon, avocado, and olive oil provide the healthy fats and a Southwestern spice blend contributes the flavor that will make you forget all about adding salt. Makes 4 servings.

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon chili powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon brown sugar

  • 4 (4-ounce) skin-on wild Alaskan salmon filets*

  • 1 avocado, cut in to 1/2-inch pieces

  • 1/2 cup corn (cut off of the cob)

  • 1 tablespoon diced red onion

  • 1/2 teaspoon fresh lime juice

  • 4 cups arugula, about 8 ounces

  • 2 tablespoons extra virgin olive oil, divided

  • Chopped cilantro, for garnish

Combine spices and sugar and rub on both sides of the salmon filets.

Combine avocado, corn, onion, and lime in a separate bowl. Set aside.

Heat 1 tablespoon of olive oil in a pan over medium-high heat (preferable a cast iron skillet). Once hot, sear salmon, skin side down, and cook until crisp, about 5 minutes. Then, flip to finish for another 2 minutes.

Plate arugula, then salmon (skin side up) and avocado relish; finish by drizzling remaining oil and chopped cilantro.

 

*Be sure to source salmon that’s listed as a “Best Choice” at seafoodwatch.org