Description
This high-protein, restaurant-quality meal delivers crispy-edged salmon with a creamy, zesty avocado smash. It comes together in under 20 minutes for a quick, healthy weeknight dinner.
Ingredients
- 2 salmon fillets (approx. 6 oz each), skin on or off
- 2 ripe medium avocados
- 1 large lime, juice and zest divided
- 1/4 cup (60 ml) fresh cilantro, finely chopped, plus extra for garnish
- 2 tablespoons (30g) white miso paste
- 2 tablespoons (30 ml) tamari (or soy sauce)
- 1 tablespoon (15g) fresh ginger, grated
- 1 tablespoon (15 ml) agave syrup (or maple syrup)
- 1 teaspoon (5 ml) toasted sesame oil
- 1 tablespoon (15 ml) olive oil
- 1/2 teaspoon (2.5g) sea salt, plus more to taste
- 1/4 teaspoon (1g) freshly ground black pepper, plus more to taste
- 1 teaspoon (5g) toasted sesame seeds, for garnish
Instructions
- Make Miso-Ginger Glaze: Whisk miso paste, tamari, grated ginger, agave syrup, and toasted sesame oil in a small bowl until smooth. Reserve half of the glaze for later use as a finishing drizzle.
- Prepare Salmon: Pat the salmon fillets completely dry with paper towels. Season both sides lightly with sea salt and freshly ground black pepper.
- Sear Salmon: Heat olive oil in a skillet over medium-high heat. Place salmon skin-side down (if applicable) and sear without moving for 4-5 minutes until crispy.
- Glaze and Finish: Flip the salmon. Immediately brush generously with half of the prepared glaze. Reduce heat to medium-low and cook for another 3-6 minutes, brushing with more glaze every minute or so, until the salmon reaches 145°F (63°C) and the glaze is caramelized.
- Prepare Avocado Smash: While the salmon cooks, mash the avocado flesh in a medium bowl with lime juice, chopped cilantro, and a pinch of salt. Mash until creamy but still slightly chunky. Adjust seasoning to taste.
- Plate and Garnish: Serve the salmon fillet next to a generous spoonful of avocado smash. Drizzle with the remaining glaze and garnish with toasted sesame seeds and fresh cilantro leaves.
Notes
To achieve a crispy skin, pat the salmon very dry before searing. The avocado smash is best served fresh as it browns quickly. Store leftovers tightly covered with plastic wrap pressed directly onto the surface to block air. The miso-ginger glaze can be made up to 3 days in advance and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan Seared
- Cuisine: Asian
Nutrition
- Serving Size: 1 fillet with avocado smash
- Calories: 550 kcal
- Sugar: 10 g
- Sodium: 1200 mg
- Fat: 40 g
- Saturated Fat: 7 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 80 mg