Oven-roasted salmon with avocado citrus salsa recipe
This week, beside a delicious avocado recipe recommended by the American Heart Association, we have 4 fun facts about avocados and here they are:
- Avocados are baby friendly: this means they are a good and safe snack to feed babies.
- You know when they are ripe: avocados are ripe when they feel heavy for their size, yield to light pressure and are dark in color. If you can’t wait for them to naturally ripen, you can put them in a paper bag for 2-4 days, or you can speed up this process even more by putting a banana or apple in the bag.
- They are climacteric fruits: this means that avocados mature on the tree, but ripen off of the tree.
- Variety: there are over 500 varieties of avocados in the world, with the most popular in the United States being the Hass varieties.
Now that we know more about this amazing fruit, it’s time for another healthy recipe which is rich in Calcium, Iron, Vitamin D, and Folic Acid.
Ingredients for 4 servings:
- 1 ripe fresh avocado*, halved, pitted, peeled, and diced;
- 4 skinless salmon fillets (about 2 oz. each);
- 1/2 cup diced seedless cucumber;
- 1/4 cup finely diced scallions;
- 1 ripe navel orange, peeled and diced;
- 1 jalapeno pepper, seedless and finely diced;
- 3 tbsp. fresh lime juice;
- 2 tbsp. chopped fresh cilantro;
- 1/2 tsp. salt, divided.
- In a medium bowl combine avocado, lime juice, orange, cucumber, onion, jalapeno, cilantro and 1/4 tsp. of the salt and set aside.
- Heat broiler. Season salmon with remaining 1/4 tsp. salt and then arrange the fillets on a lightly greased foil-lined rimmed baking sheet. Broil salmon 4 inches from heat source until cooked through (8 to 10 minutes).
- To serve, place fillets on a platter; top with avocado salsa.
*Large avocados are recommended for this recipe.
The recipe was provided by Fresh Avocados – Love One Today