Enjoy Chili-Rubbed Salmon Fillets & Avocado Salsa With A Side of Pirate Knowledge
In celebration of the beloved parody holiday, International Talk Like a Pirate Day, which is observed annually on September 19th, we decided to post an appropriately sea-themed recipe along with some videos detailing the history of pirates.
The dish, which we hope will be the first of many in a new feature here on KASLRadio.com, is a tasty chili-rubbed salmon fillet with avocado salsa.
The videos feature info on both real-world pirates and depictions of pirates in popular culture. We hope to broadside you with knowledge of the gentlemen (and ladies) of fortune, and hope that you enjoy learning something new, that you may not have known, about the history of the Golden Age of Piracy or the pirate lifestyle.
Happy Talk Like A Pirate Day, me hearties!
Chili-Rubbed Salmon Fillets Topped with Avocado Salsa
Ingredients:
Salmon fillets (ideally 4, but you can adjust)
2 tbsp olive oil
3 tbsp packed brown sugar
1.5 tbsp chili powder
1 tsp ground cumin
1 tsp black pepper
1 tsp salt
For Avocado Salsa:
2 avocados diced into 1 cm cubes
4 tbsp cilantro (diced fresh or adjust for dried)
1/2 cup red onion (diced)
juice of one lime
Instructions:
Rinse salmon and pat dry, then brush salmon fillets with oil.
In a bowl add brown sugar, chili powder, ground cumin, salt and pepper, then spread generously over the salmon fillets.
Cook salmon on grill (over direct heat) for 12-15 minutes,
– OR –
Oven-bake salmon on parchment or foil-lined baking sheet at 425°F for 12-15 minutes, until cooked through. (Pre-heat oven to 425°F)
*Notes – you may sear the salmon fillets on both sides, in a pan prior to baking. Salmon is done cooking when the internal temperature reaches 145F. You may notice the fat leaving the fish (it will look like white residue on the sides of the salmon). Salmon is easy to over cook, so be watchful.
Avocado Topping:
In a separate bowl add finely chopped red onions, cilantro, juice of one lime, and diced avocado. Combine these ingredients gently, (Don’t want to crush the avocados too much, unless you prefer a more paste-like texture.
To serve, place salmon on top of rice, couscous, or quinoa if you wish, or serve plain. Top salmon with avocado mixture.
