Description
Crispy-skinned Cajun-spiced salmon with a tangy avocado-lime sauce, balanced between New Orleans heat and Mexican freshness. High-protein and rich in omega-3s for a vibrant fusion dish.
Ingredients
2 kg wild-caught Sockeye salmon fillets, bone-in
1 large Fuerte or Haas avocado
3 tablespoons freshly squeezed lime juice
1 tablespoon white cornstarch
1 teaspoon cayenne pepper
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon salt
1/2 cup olive oil
1 tablespoon chopped fresh cilantro
1/2 teaspoon dried epazote (optional)
1 small shallot, finely chopped
Instructions
Pat salmon fillets dry and season generously with salt, paprika, cayenne, and garlic powder.
Heat olive oil in a cast-iron skillet until shimmering. Sear salmon skin-side down for 6 minutes. Flip and cook 6 minutes more until internal temperature reaches 125°F for doneness.
For the sauce: Mash avocado in a bowl. Add lime juice, 1/2 teaspoon salt, and epazote. Mix in cornstarch with 2 tablespoons cold water to create a slurry, then stir into avocado mixture until smooth and emulsified.
Transfer salmon to serving plates. Dollop avocado sauce over the top and garnish with cilantro and shallot. Serve immediately.
Notes
Use a digital thermometer for precise cooking. Leftover sauce keeps refrigerated in an airtight container for 2 days. Substitute epazote with fresh oregano if unavailable.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Searing, Sautéing
- Cuisine: Cajun-Mexican fusion
Nutrition
- Serving Size: 1 serving (1 fillet + 100g sauce)
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 5g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 48g
- Cholesterol: 120mg