This recipe is hands DOWN my favorite food to come out of my kitchen! Writing about this recipe is hands DOWN my favorite way to procrastinate the residency application work that is looming over my head. Now that exams are over, this is the last *big* project left in medical school…and hopefully some interviews to follow during this coming winter!
While I am SO ready for fall to come (hey there, football season!), it will be hard to say goodbye to the fresh, crisp, summery foods. My new tweedle-dee and tweedle-dum combo is absolutely avocado and strawberries! This fab duo pairs magnificently with spicy, seared salmon to create an unforgettable dish. Plus, it doesn’t take long to make! So you can impress your tastetesters in no time at all. Have any leftovers? Check out this SWAG Salad – strawberry, walnut, avocado, and goat cheese!
So, in these last few weeks of summer I’ve created a mini-bucket list!
- Go to the Toledo ZOO! And finally check out the safari side!
- Take the dogs to all the metro parks when it cools down – their fur can’t handle the heat!
- Check out one of the new rooftop bars in downtown Toledo!
- Make this dish as long as the strawberries look delish 😀
Let me know how your dish turns out! And, as always, tag @anappleadayonline so I can check it out!
- 1 avocado, cubed
- ¼ cup cherry tomatoes, halved
- ¼ cup strawberries, diced
- 1 tbsp. diced red onion
- 1 tsp. kosher salt
- 1 tbsp. cilantro, minced
- ½ lime, juiced
- 2 medium-sized salmon filets
- ¼ tsp. fresh ground pepper
- ½ tsp. kosher salt
- 1 tsp. chili powder
- ½ tsp. oregano
- ½ tsp. paprika
- ¼ tsp. cayenne pepper
- 1 tbsp. canola oil
- 2 cups cooked brown rice (I love the frozen brown rice packs by the frozen veggies - makes weeknight dinners a breeze!)
- Combine the salsa ingredients and mix well, set aside.
- Cook the brown rice according to the instructions.
- Mix the rub ingredients together - salt, pepper, chili powder, oregano, paprika, and cayenne pepper. Pat salmon filets dry and press the rub onto one side.
- Heat canola oil in large skillet over medium-high heat.
- Place salmon rub-side down and cook for 60-90 seconds (just enough to create a crust). Flip the salmon and reduce the heat to medium.
- Cook the remaining side for 7 minutes (might need more depending on how thick they are).
- Serve the salmon over a bed of brown rice. Top with the strawberry avocado salsa and enjoy!