https://tops.ads.webstophq.com/Recipes/Detail/7392/
Yield: 4 servings
Preparation Time: 45 min after Chill Time: 24 hours
1/2 | pound | wild Copper River Salmon fillet, skin removed | |
|
|||
1/4 | cup | Hawaiian salt, sea salt or kosher salt | |
|
|||
1 1/2 | cups | grape or cherry tomatoes, diced | |
|
|||
1/2 | cup | sweet white onion, finely diced | |
|
|||
1 | green onion, chopped | ||
|
|||
2 | ripe, Fresh California Avocados*, halved and seeded | ||
|
|||
Sprigs of cilantro or chives to garnish | |||
|
Yield: 4 servings
Approximate Nutrient Content per serving:
Calories: | 240 | |
Calories From Fat: | 153 | |
Total Fat: | 17g | |
Saturated Fat: | 2.5g | |
Cholesterol: | 30mg | |
Sodium: | 380mg | |
Total Carbohydrates: | 12g | |
Dietary Fiber: | 7g | |
Protein: | 14g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Place salmon in a plastic or glass container and rub both sides with the salt. Cover the container and chill in the refrigerator for 24 hours.
Rinse salmon thoroughly and soak in a bowl of cold water for 30 minutes, changing the water once, after 15 minutes. Remove fish from bowl and pat dry with paper towels. Dice fish and place in a mixing bowl.
Add tomato, onion and green onions; toss gently to combine. Mound salmon mixture onto each avocado half. Garnish with cilantro or chives and serve immediately.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Note: If onion is not sweet, soak the diced onion in cold water for 10 minutes to remove bitterness.
Source: www.CopperRiverSalmon.org
Author: Amy Sherman and Copper River Salmon
Recipe provided by The California Avocado Commission
Please note that some ingredients and brands may not be available in every store.
https://tops.ads.webstophq.com/Recipes/Detail/7392/
Be the first to comment on this recipe!
Add a Comment Login