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Mexican Salmon

Salmon cooked in a cast iron skillet and finished with a Mexican spiced masala sauce.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 1 1/2 pounds salmon cut into fillets
  • 1/4 cup packed cilantro
  • 6 ounces tomato paste
  • 1 teaspoon guajillo chili powder
  • 1 teaspoon New Mexico chili powder
  • 1 teaspon aleppo flakes
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 jalapeno peppers 1 1/2 roasted, 1/2 raw
  • 2 zucchini
  • 2 zucchini squash
  • 2 tablespoon Old Bay Seasoning
  • 1 tablespoon Grapeseed Oil
  • 1 avocado
  • 1/2 cup fat-free plain Greek yogurt.

Instructions

  1. Begin by roasting the jalapenos in a 325 degree oven for 20 minutes.
  2. Add the cilantro, jalapenos, tomato paste and spices to the food processor and pulse until fully incorporated.
  3. Place in a skillet and simmer for 3 or 4 minutes.
  4. Spiralize the zucchini and squash.
  5. Season the salmon fillets with the Old Bay Seasoning.
  6. Heat your cast iron skillet on medium high heat and add the oil.
  7. Once hot, add the salmon and cook 2 minutes on the flesh side.
  8. Flip to the skin side and place in the oven for 8 minutes.
  9. Remove from oven and let rest for 2 minutes.
  10. Add the Spiralized vegetables to the sauce for 2 minutes.
  11. Serve by placing the salmon on top of the zucchini and sauce.
  12. Pour a small amount of the sauce over the salmon.
  13. Mix the avocado and yogurt.
  14. Drizzle with the avocado crema.
  15. Serve and enjoy!