Salmon with avocado
I don't know if you've ever found yourself pressed for time, yet suddenly craving something that sounds fancy but is easy to make. That happened to me one Tuesday when I checked the fridge and discovered a stray piece of salmon (don't ask how I forgot about it) and half an avocado that needed urgent saving. That's when I realized that not everything has to be complicated to taste good. The first time I messed up with the lemon juice, I added too much and grimaced with every bite. The next time I learned: it's better to start with a little and add more if needed. That's how this salmon and avocado combination was born, which has become almost a routine for me at lunchtime.
Don't think it takes hours – it takes a maximum of fifteen minutes of actual work, and if you're careful to marinate the fish beforehand, it turns out just right. I make two portions – my partner needs to eat too, because if I cook only for myself, he starts giving me the side-eye. Difficulty... pfft, I'm not a chef, but if you know how to turn on the stove and avoid cutting the avocado with your fingers, you're good to go.
I've started making this combination often because it works well in any season, it's filling but not heavy, and it always saves me when I don't feel like complicating things. Plus, it doesn't leave many dishes to wash – that's a big bonus for me. And if you're on a diet, it's just perfect. Many of my lunches look pretty similar: salmon fillet, avocado, a carrot for color, and some random greens to avoid the cafeteria look.
1. The first thing I do to ease my worries: I put the salmon in a bowl and squeeze the juice of half a lemon over it. Not too much, so it doesn't marinate too aggressively. Salt, pepper – I just sprinkle it by hand, no measuring. If you let it sit in the fridge for at least an hour, the texture and flavor change completely. If you're short on time, even 20 minutes is better than nothing. Just be careful, if you leave the salmon too long in the lemon juice, it starts to cook chemically and becomes too soft – I've experienced that.
2. While the salmon marinates, I take care of the avocado. I scoop it out with a spoon – it sounds simple, but the first time I destroyed it with a knife. If it's ripe enough, the flesh comes out easily, and I chop it finely. I put the avocado in a small bowl, drizzle a little lemon juice (not all of it, just enough to prevent oxidation), a few drops of oil (I always use olive oil), salt, and pepper. I don’t make guacamole; I don’t mash it completely. You should still feel it's avocado, not a mushy paste.
3. The carrot is optional, but I recommend using it for color. I peel it and slice it into thin strips using a peeler, just to throw next to the fish at the end, to make it look like I put in some effort.
4. When I start frying the fish, I use a non-stick pan, without oil, or if I’m feeling generous, just a little oil that I wipe around with a paper towel. I place the salmon skin-side down if it has skin, and I don’t touch it for 4-5 minutes. Let it form a crust; don’t mess with it. I carefully flip it – I once flipped it too early and it broke, so don’t repeat my mistake – and let it cook for another 4-5 minutes. Don’t leave it too long, or it will become dry.
5. On the plate, I keep it simple: the piece of salmon on one side, avocado next to it, carrot on or beside it, and greens (I use dill, but parsley works too, depending on what you have). If you want it to look fancy, drizzle some olive oil over everything. It's not mandatory.
You don’t have to follow everything to the letter. Some people put sauces over the salmon, but I don’t like to mask the flavor. If you want to make it more filling, you can add a slice of toasted bread, but I don’t feel the need. For a drink, sparkling water with lemon works well, but if you’re in the mood, a glass of dry white wine pairs nicely. For a complete meal, you could make some simple rice on the side or a green salad with a light dressing.
If you don’t have salmon, trout fillets or any fatty pink fish work too. I’ve also made it with fresh tuna, but it doesn’t have the same charm; it’s a bit drier, but still good. For the avocado, if you find one that's too hard, keep it in a paper bag with a banana for a few days, and it will ripen faster. And if you want to switch it up, you can replace the avocado with a quick guacamole or a cucumber salad – it turns out just fine.
What does it pair best with? I see it as a quick lunch or a no-fuss dinner, especially when it’s warm outside and you don’t want heavy food. I’ve tried it packed for lunch, but it’s not great cold; it’s better to make and eat it right away.
Questions I’ve frequently received or asked myself:
1. Can I use frozen salmon? Yes, but thaw it slowly in the fridge, not in the microwave, as it ruins the texture. And make sure to dry it well before marinating; otherwise, it won’t crust properly.
2. Is a non-stick pan necessary? Not necessarily, but if you use a regular one, add a teaspoon of oil and heat it well before adding the fish; otherwise, it will stick, and you’ll want to throw everything away.
3. Can I marinate overnight? I don’t recommend it; it becomes too soft. One to two hours is the maximum, in my opinion.
4. What else can I replace the avocado with? A cucumber salad with a bit of oil and lemon works, or even some baby spinach, depending on what you have on hand.
5. How do I know when the salmon is done? When it’s opaque and flakes easily with a fork, without being dry. It's better to take it out a bit earlier than too late, as it continues to cook after you remove it from the pan.
Nutritional values? I won’t get into chemistry, but roughly: for one serving, with 100-120g of salmon and half an avocado, you're looking at about 350-400 kcal. Good protein from the fish, healthy fats from the avocado and salmon, plus fiber and vitamins from the carrot and greens. Low carbs, so it works for low-carb diets too. Plenty of omega-3s from the salmon, potassium and magnesium from the avocado, vitamin C from the lemon – a decent mix if you want to eat well without feeling guilty.
How to store it? I don’t recommend making it too far in advance; fried fish becomes bland if left in the fridge, but if there are leftovers, I put them in an airtight container and reheat them in a pan on low heat with a lid for a maximum of 2-3 minutes. Avocado doesn’t keep well; it oxidizes quickly, so it’s best to make it fresh. The carrot and greens hold up, but it’s always best to make and eat it right away. If you do want to pack it, keep the avocado separate, well-sealed, and assemble right before eating.
Ingredients and why I use them:
- Salmon – the base, provides flavor, protein, good fats, and a creamy texture when cooked correctly.
- Avocado – for healthy fats, creaminess, and a neutral flavor that pairs well with lemon and salmon.
- Lemon – the acidity adds freshness and balances the fat, plus it prevents the avocado from oxidizing too quickly.
- Salt and pepper – basic seasonings; nothing sophisticated, but without them, everything is bland.
- Oil (I use olive oil) – for shine and added flavor, to bring the ingredients together.
- Carrot – strictly for color and a touch of crunchy sweetness, if you want it to look a bit fancier.
- Dill (or any greens you have) – for a bit of freshness and flavor at the end, plus it looks better on the plate.
The salmon is marinated for 1-2 hours in lemon juice, salt, and pepper. It is removed from the marinade and fried in a Dry Cooker pan for 5 minutes on each side. The avocado is peeled and chopped finely. We place the avocado in a bowl, drizzle a little lemon juice over it, add a few drops of oil, and season to taste with salt and pepper. On the plate, it is arranged according to each person's taste and skill. Enjoy your meal!
Ingredients: a piece of salmon 1/2 piece of avocado 1/2 lemon for juice a few drops of oil carrot for garnish a sprig of dill salt pepper
