Cajun Seared Salmon topped with a Simple Guacamole

I always forget how simple and easy fish is to make. I just always have to remember to thaw it properly in enough time for dinner! Ha! Luckily, yesterday, I remembered to put the frozen salmon into the fridge to slowly thaw the fish! I then ran it under WARM (not hot) water just before I cooked it while it was still in the vacuum sealed pack… just to finish the thawing. Once that was done… Dinner really took 20 minutes. Start to finish. How lovely is that?! Even if you work full time and need something quick to eat when you come home, this is a great answer! Serve this over a bit of rice, orzo pasta…. with some chips or… as is! I ate this with a few corn chips, and it was the perfect and filling dinner! I couldn’t even finish my portion of the salmon! DELISH though!

Salmon and a Simple Guacamole

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INGREDIENTS

1-2 lbs salmon (I did 2 salmon steaks of sockeye salmon – wild caught)
1 TB olive oil (I used light extra virgin olive oil)
1 tsp salt
2 tsp Emeril’s Bayou Blast Cajun seasoning
2 TB butter
1 tsp black pepper
2 TB lemon juice

For the Simple Guacamole:

1 avocado, sliced
1 green onion diced
Juice from 1/2 of lemon
1/2 cup frozen corn (or fresh) slightly heated up and set aside
Salt and pepper to taste
2 TB chopped fresh parsley

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INSTRUCTIONS

Drizzle the olive oil over the salmon and rub the Cajun seasoning over and into the top of each salmon steaks. Place in fridge until ready to cook. Preheat oven to 350 degrees.
Place the cast-iron grill pan onto the stove and heat to medium-high. Salt the grill pan lightly.
Combine the avocado, green onion, parsley, lemon juice, corn and salt and pepper in a bowl and mix well, chill until ready to use.
Grill the salmon skin side down on grill pan for 4 to 5 minutes. Top the salmon with pieces of the butter and the lemon juice and place into preheated oven (still on cast iron grill pan… make sure yours is oven safe!) And bake for 5-10 minutes to desired doneness. It really depends on the thickness of the salmon steaks. (I baked them for approximately 8 minutes.)
Top with some of the simple guacamole and enjoy!

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And now, for the quote of the day:

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