Grilled Salmon with avocado salsa

Original recipe found here.

If you don't like avocados, the rub is delicious on the fish even without the salsa. Last time I made it I tripled the rub and put it in a small tupperware up with my spices, so next time I'll just pull that out. Sorry for all the foot notes, the salsa is a very flexible recipe. It's really kind of like guacamole, but with diced rather than smashed avocados.

Ingredients (for 4 people):

2 lbs salmon, cut into 4 pieces

1 tbs olive oil

1 tsp salt (I found this to be a little salty, and use 1/2 tsp)

1 tsp ground coriander

1 tsp ground cumin

1 tsp paprika powder

1 tsp onion powder

1 tsp black pepper

Avocado salsa

1 avocado, peeled, seeded and sliced (I love avocados, so I use 2)

1 small red onion, sliced (red onions are huge! Adjust to taste)

3 mild hot peppers, seeded and deveined, diced or sliced (adjust to taste. I would consider an Anaheim a mild pepper. I've used way less hot peppers, or even left them out since my kids hate spicy food.)

Juice from 2 limes (I've used only 1 before and thought it was plenty limey)

3 tbs olive oil

2 tbs finely chopped cilantro

Salt to taste

Preparation:

1. Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes.
2. Pre-heat the grill. (If it's not grilling season, you can bake the salmon)
   
3. Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use.
4. Grill the salmon to desired doneness.
5. Serve the salmon topped with the avocado salsa. Rice makes a good side.
   

Kid Friendly Salmon

4 Servings

2 tablespoons vegetable oil, plus more for brushing
4 tablespoons soy sauce
Juice of 2 lemons
1/2 onion, finely chopped
2 tablespoons packed light brown sugar
2 cloves garlic, minced
1 teaspoon toasted sesame oil
Freshly ground pepper
4 5-to-6-ounce wild salmon fillets, skin removed

Combine 2 tablespoons vegetable oil, the soy sauce, lemon juice, onion, brown sugar, garlic, sesame oil, and pepper to taste in a bowl or large resealable plastic bag. Add the salmon and turn to coat; refrigerate for at least 3 hours, preferably most of the day.

Preheat the broiler and line a broiler pan with foil. Place the salmon on the foil (reserve the marinade) and brush with vegetable oil. Broil for 5 to 7 minutes, or until the salmon is opaque. Meanwhile, strain the marinade and simmer in a saucepan over medium-low heat until slightly reduced. Serve the salmon with the sauce on the side.

Lemon Fettuccine with Smoked Salmon

This if from the back of the Chicken of the Sea smoked salmon pouch. You can buy it in the tuna section. It's really yummy. Serves 2-4

2 T extra virgin olive oil
3 t minced fresh garlic (i use my garlic press)
1/3 C sun-dried tomatoes, drained and julienne cut
Zest and juice from 2 small lemons
1/3 C cold butter cut into pieces
2 T chopped fresh Italian parsley
1 T chopped fresh oregano
1 3oz pouch smoked salmon
1/2 lb fettuccine, cooked according to package

Top with:
3 T-1/4 C toasted pine nuts (we usually mix these in)
grated Parmesan cheese
fresh chopped basil

Heat oil in large skillet. Saute garlic. Add tomatoes and lemon juice; saute one more minute. Add cold butter, lemon zest, parsley, and oregano. Stir until butter has melted and mixture has thickened slightly. Remove from heat. Gently fold in salmon, flaking it into bite size pieces as you go. Toss mixture with pasta until coated. Sprinkle with pine nuts, cheese and basil.