Cajun Salmon with Cactus Avocado Salsa
Sprinkle salmon with a generous amount of Cajun seasoning.
Place salmon in a baking dish and drizzle with the olive and lime juice. Let marinate for 30 minutes.
While salmon is marinating, make the cactus avocado salsa by stirring together all the salsa ingredients and set aside.
(1/2 cup nopales (cactus), diced (you can use either fresh grilled until soft about 5 minutes or use the pickled nopalitos in a jar, rinsed))
When ready to cook, heat a grill to medium-high heat or use a grill pan on the stovetop.
Oil the grill or grill pan and sear the meat side of the salmon for about 4 minutes.
Flip over so the skin side is down and continue cooking for about 10 minutes until it flakes easily. The exact cooking time depends on the thickness of the salmon.
Remove from grill and serve with cactus avocado salsa on top.
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Rich with omega 3s, salmon’s healthy status among meats reigns supreme. Choose your salmon fresh caught that day from a local fishmonger if you have that option available. If you can’t get it fresh, buy it frozen. Frozen wild-caught salmon is superior to any farmed salmon as farmed salmon tends to carry a higher toxin load. Wild-caught sockeye or Chinook king salmon are the highest in fats but any wild-caught salmon will work well.
Cajun seasoning is an excellent pairing with the rich flavor of salmon steaks. A simple marinade in olive oil and lime brings a touch of acidity and helps the Cajun spices penetrate the meat. Rounding out this dish is a topping of cactus avocado salsa. Cactus is also known as nopales or nopalitos. The cactus paddles come from the prickly pear cactus. Grilled until it’s soft, nopales has a slight vegetal flavor somewhat like a green bean. Nopalitos are a pickled or prepared version of the cactus and using these brings a unique tang to the salsa.
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