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.
- 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
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.
Labels: Fish, I'm Feeling Healthy