This past weekend we stayed at my brother and sister-in-laws down in Southern California. They are on a Paleo diet, which consists mainly of lots of meat, vegetables, nuts, and seeds. And, as you know, we are pescaterians. So, needless to say, we ate out a lot this weekend. We were able to figure out one meal on Easter that would work with everyone’s diet, wild salmon, veggies, and salad. The salmon turned out delicious! It is something my brother-in-law makes regularly and I had to ask for the recipe.
- 3 tablespoons mayonnaise (or nonfat greek yogurt to sub)
- 1 avocado
- 1 lime
- 2 tablespoons capers
- 1 garlic clove
- 1 small handful of fresh cilantro
- 1 small handful fresh Italian parsley
- 1 teaspoon sweet relish
- 6 tablespoons olive oil
- salt and pepper to taste
- 3 pounds of wild salmon
*This recipe makes enough for 6 people
*Healthy hint: I highly recommend using nonfat greek yogurt in place of the mayonnaise. When I remake this dish I will use greek yogurt, it is much healthier and I think would taste delicious in this.
Place the salmon in a large oven-safe baking dish that has been lined with tin foil. Sprinkle the olive oil over the fish, and then add salt and pepper. Wrap the foil around the fish and place in a pre-heated oven at 350° for about 45 minutes.
While that is cooking, make the sauce by combining the mayo, avocado, lime, cilantro, parsley, capers, garlic, and sweet relish in a food processor.
To plate, just place a dollop of avocado tartar on top of each serving of fish. We were served our fish with sautéed zucchini and squash and the amazing kale salad I posted about a few weeks ago.
recipe adapted from seasidekitchen