Blackened Salmon and Guacamole

 

Avocado Salsa:

• 2 Avocados, chopped
• 1 small jalapeno, minced
• 1/4 cup of red onion, diced
• 2 Tablespoons of lime juice
• 2 Tablespoons of cilantro
• 2 pinches of salt (or 4 circles on the grinder)

Salmon:

• 2 lbs of Salmon
• Blackening spice
• Ancho Chili Pepper seasoning
• Olive oil for the frying

Combine the first 6 ingredients together and set aside.

Lay the salmon on the cutting board, and cut into 4 Inch long filets.  Generously cover the salmon with the blackening spice (only the meat part).

 Let it sit on the counter to go to room temperature. Put 4 tablespoons of olive oil in the bottom of a large saute pan and heat it on MEDIUM heat.  This is key.  Do not do hotter.

Once the oil has shrunk and looks to have turned to water, gently grab a filet and put the meat into the pan skin up.  Put up to 4 pieces in the pan, and let it fry for 4 minutes.  DON'T LOOK.  Trust me.  Don't raise the temperature and don't play with the filet.... just let it do it.

Once the timer is up, gently flip the filet on to the skin and fry for another 3 minutes.  If it's a thick piece it may need a few more minutes and vice versa.  If you're unsure, press the spatula into the filet. It should be as soft as the fat part of your not flexed palm.  Remove them from the pan.

Serve fresh topped with avocado and delicious side of warm black beans!