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Recipe: Salmon with Avocado and Fresh Salsa

If you love salsa, you’re not alone: salsa recently kicked ketchup out of first place as America’s best-selling condiment! We have the Aztec lords to thank for this sauce. In the fifteenth century, they were the first to combine tomatoes with chili peppers and ground squash seeds, and used it as a topping for venison, turkey and fish.

This recipe combines delicious salsa with salmon and fresh avocado for a can’t-be-beat meal. Salsa may seem indulgent, but it’s actually a nutritious choice. Fat-free, full of vegetables and loaded with flavor, the sauce goes well with many other foods too. Even better, it’s an inexpensive option, with ingredients easily found in the produce section at your favorite grocery store.

When you make your own salsa, you get to control the spice factor too. Like it hot? Simply add more peppers. I like to add more for flavor and heat! Homemade salsa is far more nutritious than its jarred counterparts. I find that many jarred salsas are high in sodium. Fresh salsa has brighter, bolder flavors, which means you won’t even miss the extra, unnecessary salt.

This satisfying main dish takes some of the bite out of the salsa with fresh, creamy avocado. As a topping for fresh salmon, it’s a vibrant and delicious meal.

Salmon with Avocado and Fresh Salsa

Serves two

Ingredients:

  • 2 cups chopped tomatoes
  • 1/3 cup chopped yellow or white onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 jalapeño or serrano peppers, stemmed, seeded and finely chopped
  • 1/4 teaspoon fine sea salt
  • Grape seed oil
  • 2 medium wild salmon fillets (about 2.5 pounds), skin on, scaled and deboned
  • One fresh, ripe avocado, sliced thinly

Instructions:

  1. Combine all salsa ingredients (tomatoes through sea salt) in a large bowl. Toss well, then chill while preparing salmon.
  2. Preheat the oven to 400 F.
  3. Drizzle a baking tray with grapeseed oil, and place salmon fillets on the baking sheet. Brush the tops of the salmon lightly with oil.
  4. Bake salmon for about 20 minutes. Salmon is done when easily flaked with a fork. Let salmon cool for about five minutes.
  5. Plate salmon fillets, then top each with several avocado slices. Scoop fresh salsa over the avocado.

4 thoughts on “Recipe: Salmon with Avocado and Fresh Salsa

  1. When I was at Hope4Cancer we were served salmon with a creamier sauce – I’m looking for that recipe since salmon is the only “meat” on my cancer diet.
    I am also looking for the fruit porridge we were served for breakfast. Some had strawberries in the middle and others had blueberries, but everyone loved it! They called it porridge. I did a search but it doesn’t seem to be here. Would love to find the Hope4Cancer recipes for the two items above. If anyone has them please share :).
    Thank you so much.

    1. Hi Gayle,
      Thank you for your message! Our kitchen staff is truly amazing, aren’t they? I do not have access to the recipes you are looking for, but I have requested them – I will relay them to you as soon as I get them. All the best!

  2. What is in the red juice drink that is served at Hope4cancer ,Tijuana, every day before supper?

    What is the quantity of the wheat grass juice, lemon water and coconut water/ curcumin drink served before breakfast?

    What is in the green juice drink that is served before breakfast?

    1. Hello Lillian.

      This is the recipe for the red juice served before dinner. The ingredients listed are for just a shot. You can double or triple the ingredients to make more.

      1 beetroot
      1 carrot
      1 green apple
      ½ lemon juice
      Pinch of ginger

      This is the green juice used in our centers.

      3 cups spinach or romaine lettuce
      2 cucumbers
      1 celery stalk
      ½ lime
      1” piece ginger
      ½ green apple

      We do not currently have the recipe for the wheat grass juice.

      Hope this helps!

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