I don’t live anywhere where near where fresh avocados grow, but for some reason, whenever the weather turns warm, I want avocados any way I can get them. Made into guacamole, on a sandwich, or in this case, smashed with some cherry tomatoes and spooned over a piece of seared fish.
This recipe is super simple, and the kind of meal you want to eat on the back patio on a nice night after a long day. This dish has a lot of flavor and is nutritious as well. It’s both Paleo and Keto friendly and comes together in minutes.
The flavor in this comes from two of my Ava Jane’s Kitchen spice club blends. The first, the Citrus Salt & Pepper, I used to season the fish. It’s a delicious all-purpose blend that has a bit of zing from citrus, and a slight bite from black pepper. For the smashed avocado salsa, I added a pinch of Sweet Habanero seasoning. This one has a nice heat level with a sweet finish. Both are made with Colima Sea Salt, so you don’t need a lot of additional salt or pepper. Using these blends takes the guesswork out of seasoning.
You can grill the fish if you prefer, just brush with a generous amount of Ava Jane’s Kitchen Avocado Oil first to prevent sticking. To keep this low-carb, serve it over a big bed of greens drizzled with lime juice or with your favorite veggies. If you’re not so into low-carb (raises hand!) then some rice, quinoa, or roasted potatoes are perfect as well.
- Make the salsa by combining all of the ingredients in a bowl. Smash the avocado with a fork until lightly mashed. Set aside.
- To cook the fish, heat a heavy skillet over medium high heat.
- Season the fish with the AJK Citrus Salt & Pepper. When the skillet is hot, add the oil, wait for it to shimmer, and add the fish skin side down. Cook until fish lifts easily from the pan with a spatula, and flip. Continue cooking until salmon is done to your liking.
- To serve, spoon the salsa over the fish and sprinkle with Colima Sea Salt before serving.