So Cinco de Mayo is right around the corner… and I’m always tempted with a trough full of crunchy tortilla chips and sugary margaritas to ring in in the holiday. This year, I have decided to celebrate Cinco de Mayo more sensibily, but don’t get me wrong, still tasty. The reason is that I’ve been mildly obsessed with what I call “Faux Cycle.” Soul Cycle, spinning classes that play loud dance music in the dark, at a more wallet-friendly price.
With that being said, I’ve been cooking healthier meals so I don’t “waste” all of the calories I just lost sweating on an exercise bike. What I made this week is a lovely roasted salmon topped with tomatoes, avocado and cilantro. What I love about salmon is that it cooks very quickly and is very unfussy. I love topping cooked salmon with a nice herby relish and in this case, I made a chunky deconstructed guacamole with only a handful of ingredients that I had in my pantry.
Instead of whisking in a secret ingredient this time around, I want to share with you two quick tips. My secret to cooking delicious, oven roasted salmon is that I roast it on a bed of citrus slices. In this case, I used limes. All you need to do is cut the limes in slices and lay the salmon on top of those slices. While roasting, the citrus flavors are able to penetrate the salmon from the bottom. The results are just delicious. Also, another tip: I love cilantro, including the cilantro stems! Don’t waste them! They have great, green, fresh flavor and have a nice crunch to them! I hope you enjoy! And Happy Cinco de Mayo!
- 1 lb salmon filet, deskinned
- 1 tbs of olive oil
- Salt and pepper to taste
- 2 cups of cherry tomatoes, halved
- 1 avocado
- 4 limes
- 1 cup of chopped cilantro, with stems
- Heat oven to broil, with the rack placed in the middle
- Slice 2 limes into 1/8-1/4” slices and lay on baking sheet sprayed with cooking spray.
- Lay the salmon on top of lime slices, and coat with 1 tbs of olive oil
- Add salt and pepper to taste
- Broil salmon for 10-12 minutes until cooked through
- While the salmon is cooking, cut avocado into cubes.
- Combine with tomatoes and chopped cilantro into a bowl.
- Zest 1 lime into the bowl and mix carefully.
- Cut that lime in half and add the juice form both halves into the bowl.
- Add salt and pepper to taste.
- Remove the salmon from the pan onto a serving tray.
- Top with tomato/avocado mixture and serve with lime wedges as garnish.