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My youngest sister lives with me so that she can attend an excellent masters program in New York. She gets to be a constant observer of my creative experiments in the kitchen. The other day, she mentioned that she thought that avocado and salmon must go really well together since it’s paired in sushi all the time. She was right…this was love at first bite. Thank you, Zisi, for the inspiration!
4 salmon fillets (about 1 and 1/2 to 2 pounds)
2 ripe avocados
1 and 1/2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon garlic powder or 1 cube Gefen Frozen Garlic
1/2 teaspoon Gefen Onion Powder
dash of pepper
1 and 1/2 cups Italian-flavored Panko crumbs (if you only have plain Gefen Panko Crumbs on hand, add a bit of seasoning)
Herzog Special Reserve Russian River Chardonnay
Preheat oven to 350 degrees Fahrenheit.
Wash the salmon pieces and place in a baking pan.
In the food processor, blend the avocado until creamy (or mash by hand). Do not over-blend, as you want to retain a bit of texture.
Add lemon juice, salt, garlic powder, onion powder, and pepper. Mix a bit more.
Coat each piece of salmon liberally with the guacamole.
Pour the panko crumbs onto a plate. Dip each piece of salmon into the panko crumbs, making sure to coat evenly.
Place salmon fillets in a baking pan and bake for 20 minutes uncovered.
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Advance Prep Can this be made a day in advance or will the avocado get black?
If it has lemon juice in it and is stored properly it shouldn’t turn too black. The top may get a little dark but if you mix it all together it should be fine.
Can this be made a day in advance or will the avocado get black?
Avocado-Crusted Salmon Absolutely amazing – Easy to make and flavours are great together…
Thanks!