A wholesome mix of fresh vegetables, sustainable protein, and heart healthy fats for a feel-good meal.
Makes 4 servings
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar
- 4 – 4-ounce wild Alaskan salmon filets, skin on*
- 1 avocado, diced
- 1/2 cup cooked corn, cut off the cob
- 1 tablespoon red onion, diced
- 1/2 teaspoon fresh lime juice
- 2 tablespoons olive oil, divided
- 4 cups arugula, about 8 ounces
- Optional: chopped cilantro, for garnish
Combine spices with brown sugar and rub on both sides of the salmon filets. In a separate bowl, combine the avocado, corn, onion, and lime juice; set aside.
Heat half of the olive oil in a pan over medium-high heat (preferably a cast iron skillet). Once hot, sear salmon, skin side down, and cook until crisp, about 5 minutes. Then, flip the salmon to finish for another 2 minutes or until the desired level of doneness. Plate arugula, then salmon (skin side up), and avocado relish; finish by drizzling remaining oil and optional chopped cilantro.
*Check out the Monterey Bay Aquarium Seafood Watch Program at seafoodwatch.org to help guide more sustainable seafood purchases.