Baked Salmon with Avocado Mango Salsa

photo credit / simply recipes

Searching for ideas of "what to do with the salmon in the fridge"? Well let me share this delicious recipe with you all. A easy 10-minute oven recipe. Quick, healthy and light. Enjoy this recipe with your favourite drink, recipe includes ingredients like: red onions, avocados, mango and lime juice.

Preparation time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Ingredients
- Olive oil
- 4 6-ounce salmon fillets
- Salt
- Freshly ground black pepper
- 2 small or 1 large mango, not overly ripe (1 to 1 1/2 pounds of mango)
- 2 just ripe avocados
- 1/4 cup minced red onion
- 1 serrano chile, minced (with seeds for more heat, without for less)
- 2 limes, juiced (about 4 Tbsp lime juice)

Directions

1. Preheat oven to 400°F. While the oven is preheating, prep the mangos.  Either peel and then cut away the   mango flesh from the core seed, and then cut the mango into 1/3-inch cubes, or follow the instructions here on How to Cut a Mango. Set the cut mango aside in a medium bowl.

2. Line a roasting pan with aluminum foil. Spread some olive oil on top of the foil. Coat the salmon fillets with olive oil and lay, skin side down, on the foil lined roasting pan.  Sprinkle with salt. Place in the 400°F oven and cook for 10 minutes.

3. While the salmon is cooking, prep the other ingredients. Cut the avocados in half. Remove the seeds. Score the inside of the avocados with a small knife in a cross hatch pattern. Scoop out the avocado pieces and add them to the bowl with the cut mango pieces. Add the minced red onion, serrano chile, and lime juice to the bowl. Sprinkle with a little salt. Gently fold the ingredients together.

4. Serve the salmon fillets with a generous portion of avocado mango salsa.







[recipe credit belongs to: simplyrecipes.com]

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Sweet Potato Oven Fries with Avocado Dip

photo / allthatsplatters.blogspot.ca

One of the most popular appetizers in restaurants is the Oven potatoes with Avocado Dip on the side. Now you can make this super easy recipe as an appetizer or side dish. You can change the potatoes to regular ones, but Sweet Potatoes gives a delicious flavor that goes perfect with the Avocado Dip.

Preparation time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Ingredients

- 2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries

- 2 tablespoons olive oil, or more as needed

- 1 teaspoon paprika

- 1/2 teaspoon chili powder

- 1/2 teaspoon ground coriander

- Coarse ground rock salt and freshly ground black pepper, to taste

- Avocado Dip, recipe follows

Directions

1. Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside.

2. Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.

3. Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip.

Avocado Dip

- 1 avocado

- 1/3 cup mayonnaise

- 1/3 cup cream cheese

- 1 jalapeno, seeded and chopped.

- 2 scallions, white and light green part only, chopped

- 1 lime, juiced

- Salt and freshly ground black pepper

1. Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.

[recipe as seen on: footnetwork]

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Guacamole Salad

photo credit / food network

Enjoy with your family a traditional healthy guacamole salad, with ingredients like: avocados, tomatoes, black beans and onions. This is quick and easy recipe to enjoy with everyone. This recipe is be perfect for a camping summer day.

Preparation time: 10-15 minutes
Total time: 15 minutes

Ingredients
- 1 pint grape tomatoes, halved
- 1 yellow bell pepper, seeded and 1/2-inch diced
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup small diced red onion
- 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
- 1/2 teaspoon freshly grated lime zest
- 1/4 cup freshly squeezed lime juice (2 limes)
- 1/4 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground cayenne pepper
- 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Directions

1. Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

2. Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature

[recipe as seen on: food network]

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