Description
Salmon cooked in a cast iron skillet and served in a Mexican sauce with dried Mexican spices and cilantro.
Ingredients
- 1-½ pound Salmon Fillets
- ¼ cups Packed Cilantro
- 6 ounces, weight Tomato Paste
- 1 teaspoon Guajillo Chili Powder
- 1 teaspoon New Mexico Chili Powder
- 1 teaspoon Aleppo Flakes
- 1 teaspoon Smoked Paprika
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 whole Jalapeno Peppers
- 2 Tablespoons Old Bay Seasoning
- 1 Tablespoon Grapeseed Oil
- Vegetables
- 2 whole Zucchini
- 2 whole Zucchini Squash
- FOR THE AVOCADO CREMA:
- 1 whole Avocado
- ½ cups Fat-free Plain Greek Yogurt
Preparation
Roast the jalapenos in a 325ºF oven for 20 minutes. Add cilantro, jalapenos, tomato paste and spices to the food processor and pulse until fully incorporated. Place in a skillet and simmer for 3 or 4 minutes.
Spiralize the zucchini and squash. Season the salmon fillets with the Old Bay Seasoning.
Heat your cast iron skillet on medium high heat and add the oil. Once hot, add the salmon and cook 2 minutes on the flesh side. Flip to the skin side and place in the oven for 8 minutes. Remove from oven and let rest for 2 minutes.
Add the spiralized vegetables to the sauce for 2 minutes.
Serve by placing the salmon on top of the zucchini and sauce. Pour a small amount of the sauce over the salmon.
Mix the avocado and yogurt. Drizzle with avocado crema. Serve and enjoy!
