Skip to main content

Salmon with Potatoes, Lemon, and Avocado

This recipe is based on the same technique as a previous's a sort of stove-top steam/roasting. By turning the heat low and covering the pan with a lid it creates a sort of oven/steamer, which not only draws the flavors out but also caramelizes (concentrates) them. As usual, this recipe is not written in stone, rather than a blueprint it should serve more as an idea. Mix-and-match ingredients that you like. You won't be sorry...and you'll only have one pan to wash.

Salmon with Potatoes, Lemon, and Avocado

Serves two.

3 tablespoons olive oil
2 small salmon fillets
1 Yukon Gold potato, sliced
1 onion, peeled and sliced
4 small cloves garlic
¼ teaspoon kosher salt
¼ teaspoon crushed hot pepper
4 slices lemon
½ avocado, peeled and sliced

Heat the olive oil in a medium skillet over medium-high heat. Place the salmon in the pan, and then arrange the potato, onion, and garlic around the salmon in a single layer. Season with the salt and hot pepper. Cover the skillet and lower the heat. Cook for about 5 minutes. Remove the lid. Turn the potatoes and onions but not the salmon; leave it in the same position. Lay the lemon slices on the salmon and vegetables. Cover the skillet again, and cook for another 5 minutes. Remove the lid, lay the avocado on the salmon and vegetables, shut off the heat and allow to rest for a couple minutes. To serve, gently turn the salmon over (which will be nicely caramelized), transfer it to plates or a platter, and arrange the vegetables and lemon around the salmon.


Popular posts from this blog

Orange Cucumbers

Hello. Likely you have found your way to this page via a link or a search engine. Thank you; I'm glad you're here. Hopefully you'll find the rest of my blog interesting (here's my home page). Urban Simplicity is also on Facebook, please click here. Thanks again for visiting. Peace.

For about a month now I've been wondering what the hell these were hanging off the cucumber vines in my garden. When I googled orange cucumber I found that there are/were multitudes wondering the same thing. It also seems that most, like me, thought they were planting pickling cucumbers. As it turns out (from the best that I can tell) these are a somewhat new crossbred variety designed to be loaded with vitamins. To read short article about them at the website of the USDA click here. To see a photo of them compared to pickling cucumbers (what I thought I was planting) click here. They are interesting looking...and tasty, too...they have an almost acidic, lemony aftertaste to them...I s…

Ezekiel Bread

Hello. Likely you have found your way to this recipe via a link or a search engine. Thank you; I'm glad you're here. Hopefully you'll find the rest of my blog interesting (here's my home page). If you borrow the recipe I only ask that you give me credit and that you link it back to this blog. Since writing this recipe I have updated it a few times and this recipe is my favorite. If you want other healthy and easy to make whole wheat bread recipes please click here. If you want to follow Urban Simplicity on Facebook, please click here. Thanks again for visiting. Peace.

I eat a lot of bread; I always have. I eat bread virtually with every meal, and thus I feel that I am living proof that bread does not make a person fat. I find it odd that humans have been consuming bread in one form or another for something like 6 thousand years...and all of a sudden it is considered fattening. The problem, I think, is lifestyle and the quality of the bread you consume...I'll admit …

Ezekiel interpretation

I've posted recipes for this bread--or variations of it--in the past on numerous occasions, but the two most popular are here and here. Those two posts, in fact, draw the largest amount of visitors to this blog everyday (through search engines, I imagine). Yup, I can carry things on my bike until I'm blue in the face, and talk about quotes and all things spiritual...but the topic that gets the most hits are my recipes for Ezekiel Bread.

This post is a little different in that I made the bread at home (opposed to at work in a commercial kitchen), and I did not use any refined (white) flour; just whole wheat. And for that reason the recipe is slightly different than the others (a printable recipe follows the pictures). This one, I believe, is more true...refined flour was unknown in biblical times. But I'm getting ahead of myself. In this post I also wanted to offer some of my personal views on Ezekiel bread and its recipes in general (I know what you're…