Keto Blackened Salmon with Avocado Salsa
Try not to lick the plate - I dare you!
This salmon dish is sure to knock your socks off (or your guests)!
- 2 AvocadoDiced
- .25 Red OnionDiced
- 1 JalapenoFinely Diced
- 1 Tablespoon CilantroChopped
- 1 Tablespoon Lime Juice
- 4 Fillets Salmon6 ounce
- 2 Teaspoons Old Bay Seasoning
- 2 Teaspoons Cajun SeasoningLouisiana Fish Fry Cajun Blackened Seasoning
- 2 Tablespoons Olive Oil
Blackened Salmon is a great choice for people on the fence when it comes to seafood. Salmon is mild, rarely fishy and extremely versatile. Enjoy this cajun seasoned, extremely flavorful, dish that everyone is sure to enjoy.
Start off by portioning a filet of salmon in to 1/3 lb portions. Season each filet with 1/4 tsp of EACH seasoning PER side (total of 1/2 tsp each seasoning per filet). Set aside and prepare the Avocado Salsa.
Slice 2 avocados in half and remove the seed being careful to not cut yourself! Slice down and across to create cubes of avocado, use a spoon to separate and release the avocado from the skins into a medium size bowl. Dice up 1/4 of a red onion and 1 whole jalapeño. If you like your salsa mild, remove all seeds and the membrane of the jalapeño. If you prefer your salsa with a kick, do not discard the seeds or membrane. Chop up 1 tablespoon worth of cilantro. Add in the diced red onion, jalapeño, and chopped cilantro. Use a fork and mix, lightly mashing SOME of the avocado leaving 1/2 of it unmashed. Squeeze some lime juice (about a tablespoon worth) and add some salt to taste, stir to combine.
Heat some olive oil in a heavy bottom skillet over medium-high heat, add the salmon, and cook until deeply golden brown to slightly blackened before flipping and repeating for the other side. Serve with Avocado Salsa!
Preparing the Avocado Salsa!
Carefully cut 2 avocados in half and remove the seed (be careful not to cut yourself). Dice the avocado into cubes. Using a spoon, remove the skins of the avocado. Place the cubes of Avocado into a medium size bowl. Dice up 1/4 of a red onion and 1 whole jalapeño**.
**Note: Remove all seeds and the membrane of the jalapeño for mild salsa. Do not discard seeds or membrane if you prefer salsa with some heat.
Chop up a 1 tablespoon of cilantro. Add in the diced red onion, jalapeño, and chopped cilantro. Use a fork and mix, lightly mashing SOME of the avocado and leaving half of the avocados cubed. Squeeze some lime juice (about a tablespoon worth) and add some salt to taste, stir to combine.