|Salmon is my most favorite fish. I buy it at the fish market near my parents house then break it down into individual filets to make whenever C is out for the evening. This recipe was inspired by Corn Cakes with Pulled Pork and Avocado-Tomato Relish. This dish is absolute perfection in my eyes. The tart vinegar pairs perfectly with the rich salmon and avocado. The relish would also be fantastic on tilapia or red snapper. I added one teaspoon of the Sriracha to my single serving, so feel free to increase if you like things a touch hot.|
4 6-ounce salmon filets
2 tablespoons olive oil, divided
2 roma tomatoes
1 tablespoon rice wine vinegar
1 teaspoon Sriracha
Preheat your broiler. Line a pan with foil and spray with cooking spray. Lay each salmon filet skin side down and brush with one tablespoon of the oil. Salt and pepper each filet. Broil for 6 to 10 minutes, depending on the thickness of your salmon filets.
Chop the avocado and tomato and place in a small bowl. Pour over the remaining tablespoon of oil, vinegar and Sriracha. Salt and pepper to taste.
Serve each filet with a large spoonful of the avocado and tomato salsa.
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