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.

Recipe

• 2 salmon fillets
• Blackened seasoning or S&P (I used a delicious Montreal Steak Seasoning)
• 2 ripe avocados, diced
• 3 tablespoons sour cream
• 1 tablespoon lime juice
• 1 jalapeno, seeds removed
• 1/2 tablespoon honey
• 1 tablespoon white wine vinegar 
• 1/4 teaspoon salt, pepper to taste
• 1/8 teaspoon ground red pepper
• 2 cups green and purple cabbage
• 1 red bell pepper, finely julienned
• 2 tablespoons finely diced sweet onion 

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.