It’s been a week filled with live music. Last week I was lucky enough to see Metric at the Greek Theatre and Bad Books at the Troubadour.
I love live music. Music in general is inspiring, but there’s something incredible about live performances. It’s transformative, motivating, captivating, uplifting. There are some days when I’m so tired and stressed that the last thing I want to really do is stand on my feet for three or four hours at the end of the day, but every single time it’s so worth it. I walk out of the venue feeling spiritually invigorated (and then the physical high wears off and I’m physically tired again. But lets ignore that part).
I bought some salmon fillets on Saturday, intending to cook them on Monday, but was unable to. Come Tuesday (the night of the Metric concert) I needed to cook them before they spoiled. I threw this together, including clean up, in less than 30 minutes so we could run out the door to the show.
This is such a great, simple recipe. The spicy salmon goes so well with the buttery, cool avocado. It’s very adaptable too.
Ingredients
- 1/2 small avocado, diced
- 1/2 small red onion, diced
- 1/4 cup cilantro, chopped
- 1/2 tablespoon lime juice
- 2 4 ounce salmon filets
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
Gently toss the avocado, onion, cilantro, and lime juice. Season with salt and pepper.
Pat the salmon dry. In a tiny bowl, combine the cayenne and black pepper. Rub onto both sides of the salmon.
Spray a small pan with oil and heat over medium-high heat. Add the salmon, skin-side down, and cook for about 4 minutes. It’s time to flip when the salmon looks 1/2 – 3/4 of the way cooked through on the sides. Flip and cook for another 3 minutes or so, until it’s a nice golden brown color. Don’t overcook it, or it will be dry and yucky.
Plate the salmon and top with the avocado salsa.
https://www.nowyourecook.in/2012/10/15/cayenne-rubbed-salmon-with-avocado-salsa/