Name: Mexican Spiced Salmon with Walnut Guacamole & Bell Pepper-Corn Sauté
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 avocados; 1 small bunch cilantro; 3 cups frozen corn; 3 cloves garlic; 3 limes; 6 red bell peppers; 1.02 kg salmon fillet; 2 shallots; ⅓ cup walnuts; black pepper; chili powder; cumin, ground; extra virgin olive oil; oregano, dried; salt

Mexican Spiced Salmon with Walnut Guacamole & Bell Pepper-Corn SautéMexican Spiced Salmon with Walnut Guacamole & Bell Pepper-Corn Sauté — a 35-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 avocados

1 small bunch cilantro

3 cups frozen corn

3 cloves garlic

3 limes

6 red bell peppers

1.02 kg salmon fillet

2 shallots

⅓ cup walnuts

black pepper

chili powder

cumin, ground

extra virgin olive oil

oregano, dried

salt

Instructions

Preheat oven to broil on high and position rack under the broiler.

Wash and dry the fresh produce.

Trim, seed, and small dice bell peppers; place in a large bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the bell pepper and set aside.

Pat fish dry with paper towels and transfer to a large baking sheet pan. Drizzle both sides with oil, arrange skin-side down, then season top side with spices.

Place baking sheet in the oven and broil until salmon is just opaque, about 5 minutes. Flip salmon and continue to broil until the skin is crispy, 3-4 minutes more. Remove from oven.

Meanwhile, preheat a large skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add bell pepper, cilantro, corn, salt, and pepper; cook, stirring occasionally, until veggies are tender, 6-7 minutes. Remove from heat. (Reserve bowl for the next step.)

While the veggies are cooking, peel and mince shallots and garlic. Place both in the reserved bowl.

Juice half of the limes into the bowl with the shallot and garlic. (Cut remaining limes into wedges and set aside for serving.)

Halve and pit avocados; using a spoon, scoop the flesh into the bowl. Add spices and mash with a fork or potato masher until guacamole is smooth.

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

Divide salmon and veggies between plates; top salmon with guacamole and serve with lime wedges for squeezing. Enjoy!

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