Salmon A La Avocado Salad

When eating gluten is no longer an option for heath reasons, it's not a death sentence. In fact, it's the opposite.  In all reality, it's a blessing.  Those of us with sensitivities and allergies are being warned ahead of time by bloating, irritable bowels, acid reflux, cramping and then the many other physical and mental symptoms that can accompany this diagnosis.  Our bodies are showing us the way back to nature.  It's time we ALL listen before it's too late.

I have been on and off a gluten and dairy free diet.  Let's face it, it's a huge commitment; one that takes will power and sheer determination.  It's a regimen and a complete lifestyle change.

I have so many followers asking me for health and wellness advice that I thought it best to start sharing the gluten and/or dairy free recipes I make for myself.  They are simple, controlled portions and once you get the taste for nature, as well as it's secret ingredients for adding natural flavoring, it's hard to go back to eating anything else.


Salmon a la Avocado Salad

Ingredients:

I use all organic ingredients.

Romaine lettuce
1 salmon fillet
6 grape tomatoes
3 tsp extra virgin olive oil
Kosher sea salt & pepper to taste
1/2 fresh lemon
1 avocado
Handful of freshly chopped cilantro


Preparing Avocado Purée:

Cut a ripe avocado in 1/2 length-wise and remove the pit

Score the fruit of the avocado by slicing length-wise and width-wise, creating a grid.

Place the contents into a food processor, a blender or mash with a hand masher.

Add salt and pepper to taste

Add a handful of chopped cilantro and purée


If you have a pastry bag with a fancy tip, twist the pastry bag tightly above the tip so none of the contents flow out when filling.  (If no pastry bag, just spoon on the purée.

Fold the pastry bag halfway down over your hand and begin spooning in the contents.  Twist and rubber band the end.

Place the pastry bag in a bowl with both ends up and place in the refrigerator.  Allow to chill in the refrigerator while salmon is cooking.  If you can prepare and chill this earlier in the day, the more firm the contents will be and the prettier the design will hold (like cake frosting).

Set oven to broil


Place a salmon fillet on a rack or on a foil covered tray or silpat mat

Slice 6 grape tomatoes length-wise and place on the tray as well

Drizzle 3 tbsp of extra virgin olive oil over the top of the salmon and surrounding tomatoes.

Add salt and pepper to taste (the more salt, the greater chance of drawing the most flavor to the surface).

Broil until edges become a golden brown and tomatoes look tender.
Remove from oven.

To the Plate:

On a plate size of choice, add a controlled amount of romaine lettuce (No more than a handful)

Place salmon fillet on top and surround it with tomatoes

Drizzle a fresh tablespoon of extra virgin olive oil on top of lettuce, salmon and tomatoes

Squeeze salmon purée in a swirling motion on top of salmon


Add salt and pepper to surrounding lettuce


Add a sprig of fresh cilantro for garnishing to peak of purée.

Ready to serve.