grilled salmon & avocado salsa | recipe

some facts I looked up before making this meal:

1. Salmon is one of the most heart healthy foods you can eat.

2. Avocados are great for your skin, and are also very heart healthy.

3. Carrots are good for you all around (seriously, Google their benefits sometime!).

(According to my nephews, while they're chewing a carrot they can see our church from their house. It's several miles away.)

I have been in the biggest cooking mood all month. It started with desserts. I decided to spend part of my Saturdays experimenting with sweets and so far I've had one hit and one miss. Then it was muffins. Last week we had five different types of muffins in our house and I don't know how but they were all gone by Wednesday.

Monday evening it was just me, my mom, and my sister at home so I decided to try a new recipe. It turned into two recipes, and then the final count was three new recipes. I'm always pleasantly surprised at how relaxing and enjoyable cooking is when I'm not on a time crunch and can set my own pace. This meal was much easier than I anticipated, and didn't take very long at all. I'd say about 40 minutes total - that's because there's a marinading time and a roasting time. You'll see.

I started out with the salmon. It came frozen, individually wrapped. (Nowhere around us sells fresh fish that I know of, and I wouldn't know how to pick it out anyway.) I put four of the wrapped pieces in a bowl of hot water. They were completely thawed in about 15-20 minutes. While they were thawing I made the marinade:

• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp paprika powder
• 1 tsp onion powder
• ½ tsp chili powder
• 1 tsp black pepper

I rubbed olive oil on each piece of salmon and then distributed the marinade evenly between them. It took about 1 T. of olive oil.

I put the fish in the fridge and let it marinate for no less than 30 minutes. This was the perfect amount of time to prep my carrots for the final recipe.

Because we don't have a wooden plank or fish rack for our grill, I used heavy duty aluminum foil and sprayed four pieces of it really well with cooking spray. I placed the marinated salmon skin down on the foil, and then  brought up the long sides of the foil and folded them over together, and then folded up the short sides. My mom grilled them for me, and I believe it took about 10 minutes. She grilled it until it was around 145 degrees Fahrenheit, and then unfolded the top of the foil to let some of the "grill flavor" in.

During this time I was making the avocado salsa. You will need...

• 1 avocado, chunked 
• 1/4 small red onion, chopped
• juice of 1 lime
• 1-2 T. finely chopped cilantro (depending on how much you like cilantro. I think I used about 2 1/2 T.)
• salt to taste

My favorite thing about this salsa is you literally just put it all in a bowl and mix it up, and viola, you're done! It was SO. GOOD.

 While the salmon was marinating, I was slicing 3 cups of baby carrots. You could skip this step, but my personal preference when it comes to cooked vegetables is that they be as soft as possible without being mush, so I thought slicing them would help make the softening process a little quicker.

 

Here's what you'll need...

• 3 cups of carrots
• 1 T. honey
• 1 T. olive oil (or some cooking spray if you're out like I was)
• sea salt
• ground pepper

Preheat your oven to 425 degrees. Put your carrots in a bowl and coat generously with 1 T. oil or cooking spray, salt, and pepper (this is to your taste). Arrange carrots on a baking sheet and roast for 25-30 minutes. Shake/rearrange carrots about halfway through so they can roast and get crispy on all sides.

Return the carrots to the bowl and add the honey. Stir to coat well and then taste to see if they need any more salt and pepper...or just put them on the table and let each individual decide!

We often have a big bowl full of salad in the fridge that we'll eat for lunch or pull out for an extra side, so I added that to this meal. My mom and Amie make an Asian dressing that they love and they added some cuties to their bowl. I kept mine simple with a few croutons and a spicy dressing that I make. 

Here's the finished plate:

honey roasted carrots | grilled salmon & avocado salsa | fresh salad | sweet tea because...sweet tea

My "dessert" for this meal was my drink. I'll drink my sweets any day over dessert or candy.

I hope if any of you are able to try this you like it! In case you were wondering - all of these recipes make exactly four servings. I couldn't have orchestrated it better! I tweaked a few things, but the general idea behind them is not my own. Maybe one day I'll be creative and come up with my own recipe, but for now I rely on Google and Pinterest!

Let me know if you get around to trying any of these!

How do you try to stay healthy?

What's your favorite spring time meal?