Mexican Spiced Salmon with Walnut Guacamole & Bell Pepper-Corn Sauté

Ingredients

• 2 avocados
• 1 small bunch cilantro (Leaves minced; stems discarded)
• 2 cups frozen corn
• 2 cloves garlic (Minced)
• 2 limes (Juice one lime; cut the remaining lime into wedges for serving)
• 4 red bell peppers (Trimmed, seeded, and small-diced)
• 0.5 lb salmon fillet (Patted dry; preferably skin-on for crisping)
• 1 shallot (Peeled and minced)
• 0.25 cup walnuts (Roughly chopped)
• black pepper (For seasoning)
• chili powder (For seasoning the salmon and guacamole)
• ground cumin (For seasoning the salmon and guacamole)
• extra virgin olive oil (For drizzling over the salmon and sautéing the vegetables)
• dried oregano (For seasoning the salmon)
• salt (For seasoning)

Steps

1. 1

   Preheat the oven to broil on high and position the oven rack under the broiler.

2. 2

   Wash and dry all of the fresh produce.

3. 3

   Trim and seed the red bell peppers, then cut them into a small dice. Place them in a medium bowl.

4. 4

   Remove the cilantro leaves from the stems, discard the stems, and mince the leaves. Add the cilantro to the bowl with the bell pepper and set the bowl aside.

5. 5

   Pat the salmon dry with paper towels and place it on a baking sheet. Drizzle both sides with extra virgin olive oil, arrange the salmon skin-side down, and season the top with chili powder, ground cumin, dried oregano, salt, and black pepper.

6. 6

   Place the baking sheet under the broiler. Broil until the salmon is just opaque, about 5 minutes. Flip the salmon and continue broiling until the skin is crispy, 3–4 minutes longer. Remove the salmon from the oven.

7. 7

   Meanwhile, preheat a large skillet over medium heat.

8. 8

   When the skillet is hot, add extra virgin olive oil and swirl to coat the bottom.

9. 9

   Add the bell pepper, cilantro, frozen corn, salt, and black pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Remove the skillet from the heat and reserve the bowl for the guacamole.

10. 10

    While the vegetables cook, peel and mince the shallot and garlic. Place both in the reserved bowl.

11. 11

    Juice one lime into the bowl with the shallot and garlic. Cut the remaining lime into wedges and set the wedges aside for serving.

12. 12

    Halve and pit the avocados. Use a spoon to scoop the flesh into the bowl. Add chili powder and ground cumin, then mash with a fork or potato masher until the guacamole is smooth.

13. 13

    Roughly chop the walnuts, add them to the guacamole, and stir to combine.

14. 14

    Divide the salmon and sautéed vegetables among four plates. Top the salmon with the walnut guacamole and serve with the lime wedges for squeezing.

Notes

The structured recipe data does not specify exact quantities for the oil, salt, pepper, chili powder, cumin, or oregano; season according to taste. Broiler temperature and exact rack distance are not specified beyond using high broil and positioning the rack underneath the broiler.

Nutrition per serving

• main
• seafood
• broiled
• high-protein
• gluten-free
• dairy-free
• Mexican-inspired
• vegetable-forward