Cooking for two

Carrot, avocado salad pairs with salmon

Salmon With Spice-Roasted Carrot and Avocado Salad
Salmon With Spice-Roasted Carrot and Avocado Salad

I have Emilie Raffa, author of The Clever Cookbook, to thank for bringing this combination of flavors to my attention: avocado and Mexican-spiced roasted carrots. The creamy avocado and the sweet-yet-spicy carrots is a match unlike any I've had before and one I will definitely revisit.

Pistachios (the original recipe called for pine nuts, but I didn't have any) provide a bit of crunch while golden raisins contribute bursts of sweetness. Tart, fresh lemon juice brings it all together.

I served the side dish with salmon that I roasted on the same baking sheet, but the salad is good on its own mixed with baby greens.

Salmon With Spice-Roasted Carrot and Avocado Salad

2 salmon filets, about 1-inch thick

Olive oil

Salt and ground black pepper

4 medium carrots, peeled and cut into 1/2-by-2-inch pieces

1 teaspoon Southwest seasoning blend OR taco seasoning

2 tablespoons pistachios OR pine nuts

2 tablespoons golden raisins

1 avocado

Juice of 1/2 lemon

Handful fresh herbs such as cilantro and/or basil

Heat oven to 425 degrees. Line a rimmed baking sheet with foil or parchment.

Place salmon filets on one side of the prepared baking sheet. Drizzle with oil and season with salt and pepper.

Scatter the carrots in a single layer on the other side of the baking sheet. Drizzle with oil and sprinkle with seasoning. Stir gently to coat.

Roast until carrots are tender and salmon flakes easily with a fork, 15 to 20 minutes. If the salmon cooks through before the carrots are tender, remove it to a plate and keep warm while the carrots continue cooking.

Transfer the carrots to bowl and add the nuts and raisins. Peel, pit and dice the avocado, dropping the pieces into the bowl with the carrots as you work. Drizzle in lemon juice and stir gently to coat.

To serve: Divide carrot mixture between two plates. Top each mound with a fish filet. Sprinkle with fresh herbs.

Makes 2 servings.

Food on 02/10/2016

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