Adapted from My Colombian Recipes
- 1/2 pound salmon
- 1 tablespoons of olive oil
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
- cherry tomatoes, halved
- 1 ripe avocado, peeled and diced
- 1/4 cup sliced red onion
- 1 jalapeño, sliced
- Juice of 1 lime
- Salt and pepper
- 1/4 cup fresh cilantro, chopped
- Drizzle olive oil over the salmon. Coat completely. Combine cumin, salt, and pepper and sprinkle mixture over the fish.
- When the pan is hot, place fish, skin side down. Cover and cook for about 4 minutes. Carefully turn the salmon, cover and grill an additional 3-4 minutes, more or less, depending on your taste. When the fish is cooked to your liking, remove from the pan and top with the avocado salsa.
- To make the salsa: Combine the tomatoes, onion, cilantro, and avocado. Squeeze the lime juice over the salsa and sprinkle with salt and pepper. Taste and adjust seasonings as desired. Set the salsa aside until serving.
I picked up an avocado at the corner green grocer. Had diced white onions and no fresh lime (not the season), and leftover (Whole Foods organic) cilantro from last time. I bought some local cherry tomatoes of different shapes and colors from Whole Foods, splurge! I forgot and used 1/2 lemon instead of the 1/2 lime still in the fridge (it was very dry though). I steamed a broccoli crown (over cooked a little bit more than the 4 minutes I should have done) for extra vegetable. And served over a bed of 1/2 organic brown, 1/2 Chinese white rice.