I don’t live anywhere where near where fresh avocados grow, but for some reason, whenever the weather turns warm, I want avocados any way I can get them. Made into guacamole, on a sandwich, or in this case, smashed with some cherry tomatoes and spooned over a piece of seared fish.
This recipe is super simple, and the kind of meal you want to eat on the back patio on a nice night after a long day. This dish has a lot of flavor and is nutritious as well. It’s both Paleo and Keto friendly and comes together in minutes.
The flavor in this comes from two of my Ava Jane’s Kitchen spice club blends. The first, the Citrus Salt & Pepper, I used to season the fish. It’s a delicious all-purpose blend that has a bit of zing from citrus, and a slight bite from black pepper. For the smashed avocado salsa, I added a pinch of Sweet Habanero seasoning. This one has a nice heat level with a sweet finish. Both are made with Colima Sea Salt, so you don’t need a lot of additional salt or pepper. Using these blends takes the guesswork out of seasoning.
You can grill the fish if you prefer, just brush with a generous amount of Ava Jane’s Kitchen Avocado Oil first to prevent sticking. To keep this low-carb, serve it over a big bed of greens drizzled with lime juice or with your favorite veggies. If you’re not so into low-carb (raises hand!) then some rice, quinoa, or roasted potatoes are perfect as well.
Ingredients
Salsa
- 1 avocado pitted and diced
- 1/2 cup cherry tomatoes halved
- 1/4 cup red onion diced
- 1/2 tsp Ava Jane’s Kitchen Sweet Habanero
- 1 tbsp lime juice
- Colima Sea Salt to taste, to finsh
Fish
- 2 salmon filets
- 2 tsp Ava Jane's Kitchen Citrus Salt & Pepper
- 2 tbsp Ava Jane’s Kitchen Avocado Oil
Instructions
- Make the salsa by combining all of the ingredients in a bowl. Smash the avocado with a fork until lightly mashed. Set aside.
- To cook the fish, heat a heavy skillet over medium high heat.
- Season the fish with the AJK Citrus Salt & Pepper. When the skillet is hot, add the oil, wait for it to shimmer, and add the fish skin side down. Cook until fish lifts easily from the pan with a spatula, and flip. Continue cooking until salmon is done to your liking.
- To serve, spoon the salsa over the fish and sprinkle with Colima Sea Salt before serving.
Nutrition
Yes c look very good , will be even better without cherry tomato but regular tomato peeled and seeded to get rid of lectin .
Rice is good but not mash potatoes
Please let me know all the ingredients of your spices, I love all spices
Hi Oi-
Happy to hear you are enjoying our spices. Here is the information you requested: https://support.avajaneskitchen.com/article/119-spiceclubingredients
I love your recipes, but being a diabetic, i”d really appreciate listing the Carbos per serving.
thanks…..John Ritschel
Hi John- If you need the protein, carb or fat content of any of our recipes we recommend using online tool like myfitnesspal.com or a tool recommended by your doctor/dietitian to calculate the information you are needing to make the best food choices for your health.
Thanks. But one has to pay to use this site. Wouldn’t it be more appropriate if YOU figured it out for your recipes? Thank you….John
I do not see the Habanero spice available on your website, is it offered?
It’s currently sold out, but will be back in stock in July.