I love to make sauces out of avocado. Its creamy, rich consistency makes it taste like an indulgence, when in reality you’re making a very healthy dish.
Salmon and avocado compliment each other well, especially in the summer. I decided to make a grilled salmon with a creamy avocado to kickstart the grilling season. I have seen pictures of avocado “alfredo” on Pinterest lately and liked the idea of substituting this creamy green in place of heavy cream or milk. For this reason, when deciding on what to serve with the salmon, I sided with pasta.
The dish is great when you mix everything together. Enjoy!
-1 lb salmon
-Salt and pepper
-Juice ½ lemon
-3 ripe avocados, cut and flesh scooped out of shell
-2 cloves of garlic
-1/3 cup fresh basil
-Juice 1 small lemon
-1/4 cup of water
-4 tablespoons olive oil
-1 packet of fresh fettuccine, such as La Pasta
-1/4 parmesan cheese, optional
Once you bring fish home from market, rub with 1 tablespoon olive oil, salt and pepper, and lemon juice.
Heat the grill to medium- high flame (note: feel free to cook in the oven). Grill fish for 3-4 minutes on each side, depending on thickness.
Boil a pot of water for pasta.
Meanwhile, place avocado, garlic, basil, lemon, water in a food processor or blender. While you blend, pour in 2 tablespoons of good olive oil. Add salt and pepper to taste.
Throw pasta in water. Fresh pasta only takes about 4 minutes or less to cook. Cook, strain and return to the pot- try to conserve some of the starchy water in the pot. Add 1 tablespoon olive oil, salt and parmesan.
To serve, place some pasta on plate, add a liberal spoonful of avocado sauce and place salmon on top. Sprinkle some lemon juice and fresh basil on top.
-1 bunch of asparagus, trimmed
-2 tablespoons olive oil
-3 cloves of garlic, minced
-1 teaspoon of salt and pepper
Place all of the ingredients into a large plastic bag and mix. Set aside to marinade for 30 minutes or longer.
Heat grill to medium-high flame. Place asparagus directly on grill. Grill for about 7 minutes, turning asparagus on the way.When ready, pour the remaining olive oil on top and sprinkle with salt and pepper.