Name: Grilled Cumin Salmon with Walnut Guacamole & Arugula-Radish Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ (142 g) pkg baby arugula; 3 cloves garlic; 1 ½ limes; 1 ½ bunches radish; 1.02 kg salmon fillet; ¾ cup walnuts; black pepper; cumin, ground; Dijon mustard; extra virgin olive oil; salt; white wine vinegar

Grilled Cumin Salmon with Walnut Guacamole & Arugula-Radish SaladGrilled Cumin Salmon with Walnut Guacamole & Arugula-Radish Salad — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 avocados

1 ½ (142 g) pkg baby arugula

3 cloves garlic

1 ½ limes

1 ½ bunches radish

1.02 kg salmon fillet

¾ cup walnuts

black pepper

cumin, ground

Dijon mustard

extra virgin olive oil

salt

white wine vinegar

Instructions

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Place oil, vinegar, Dijon, salt, and pepper in a large bowl; whisk to combine the dressing.

Trim and thinly slice radishes; add to the bowl with the dressing and set aside.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the pan heats up, pat the salmon dry with paper towels and place, skin-side down, on a plate; season with spices on the top-side.

Once the pan is hot, coat with oil. Working in batches if necessary, add salmon and cook until opaque and easily flakes with a fork, 4-5 minutes per side. Remove from heat.

Meanwhile, peel and mince garlic; place in a medium bowl.

Halve avocados and remove pits; scoop out the flesh into the bowl with the garlic.

Juice limes into the bowl, add salt, and mash the guacamole with a fork or potato masher until smooth.

Roughly chop walnuts, add to the bowl with the guacamole, and stir to combine.

Right before serving, add arugula to the bowl with the dressing and radish; toss to combine the salad.

To serve, divide salmon and salad between plates; top salmon with guacamole and enjoy!

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