Roasted Salmon with Creamy Avocado Slaw

Aaaaaaand, making up for two weeks of binge eating begins. Salmon, avocado, vegetables, oh and a touch of sour cream. Just a touch. We recently ate at a restaurant that served a creamy avocado slaw, and we loved it so much we asked the waiter how it was prepared.  "Uh, all I know is that it's a totally natural process."

What?? How else would it be prepared?  Genetic engineering? Chemical fusion? I feel like I should report him to someone.

Anyway, we recreated it home which turned out to be quite easy. And totally natural.

The slaw is best made 2 hours in advance, to let the veggies and sauce marinate (but not a day ahead - the avocado browns a little).  In a food processor, blend the avocados, sour cream, lime juice, jalapeno, honey, white wine vinegar, and red pepper. Blend until smooth.  Mix enough of the sauce into a bowl with the cabbage, red bell pepper, and onions just to coat.  You will have about 1/3 to 1/2 cup sauce left over, so you can serve that as a side with the salmon. 

Preheat the oven to 400.  Brush the salmon with olive oil, then season.  Roast for about 10-12 minutes.  Serve with avocado cream and slaw on the side.

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