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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

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