Time-Saving Tuesdays tend to be especially difficult for me. I’m always way more interested in making recipes for you guys than I am in making things for myself, but there’s always the exact same issues in making time-sensitive recipes for you as there are for myself on a normal work day: creating recipes which save time but are still delicious enough to avoid takeout is hard!
One resource which has been a huge life saver is Cooking Light. And while there are recipes like the Ginger Chicken seen here which I follow ingredient by ingredient, there are others which I have adjusted year after year to comply with my own pantry. This one’s the latter. Honestly, I know the original recipe came from Cooking Light, but I couldn’t get you the link if I tried because I don’t use it so I have no idea where to find it or what it’s called. Instead, I remember the flavors I liked about it, and ultimately created my own dish.
I loved the richness of both the fish and the avocado melting together in good-fat-y-goodness, the purple onions are a great accent with their cutting acidity, and I love that I have a use for extra Rib Rub found here. Recycling, yay!!! Well, maybe not recycling really, but it still feels good to get two meals out of something so tasty. 🙂
Above all, I love this recipe because it’s fast and easy. A BBQ, some salmon, mashing up some avocados with diced onion and lime juice and you’re in business–especially when you use the Rib Rub you already have!!! On a whole, I’d say this meal takes me approximately 35 minutes to make, start to finish–and that’s with some rice steaming away in the rice cooker, or even while putting together the Corn Succotash from yesterday, found here.
Happy Tuesday!
Recipe
- 2 Salmon Fillets
- 2-4 tsp. Rib Rub (depending on how strong you want the flavor)
Topping
- 2 Avocados, mashed
- 1/4 Purple Onion, diced (Feel free to add or subtract depending on your taste and how intense the onion is)
- Juice of 1 1/2 – 2 Limes
- 1/4 tsp. Cumin
- Dash of Cayenne to Taste
- 1/2 tsp. Sea Salt
- 1/4 tsp. Pepper
- 1 Tbsp. Fresh Cilantro
Preheat BBQ. Rub Salmon Fillets with desired amount of rub. Make a boat of foil for the salmon so it doesn’t fall through the grill. Put fillets in the boat and place boat directly on BBQ. Cover and cook approx. 20 minutes or until the white seeps from between the flakes of the fish.
While salmon is cooking, mash avocados and dice onion in a small bowl. Squeeze lime juice into the mixture. Add all spices and cilantro. When fish comes off BBQ, top with Avocado Mixture and serve.
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