Coach's Wife Life
About the Recipe
Podcast Host Kristen Eargle shares one of Coach Eargle's fav healthy dinners!
Ingredients
8 Pieces of fresh or thawed salmon
2 TBS olive oil
2 cups of brown rice
Dry Rub
2 TBS olive oil
2 tsp salt
2 tsp cumin
2 tsp paprika
2 tsp onion
1/4 - 1/2 tsp chili powder
2 tsp pepper
Salsa
2 avocados
1 red onion
2 limes (squeezed)
1 TBS cilantro
Salt to taste
Preparation
Step 1:
Preheat over to 400. Start making rice according to box directions. Pat salmon dry with a paper towel. Spray with cooking spray or put a little bit of olive oil on each side of the salmon. Place in 9x13 dish. I use two of them. I don't allow the salmon to touch each other so it cooks evenly.
Step 2:
In a very small bowl, add dry rub ingredients and stir well. Spread dry rub on each side of the salmon (for small children, I put olive oil on each side and sprinkle with garlic salt. Sometimes the dry rub can get spicy). Place in oven and cook for 6 minutes. Take out after six minutes and flip fish over. Cook for another six minutes. (Salmon should be cooked to reach an internal temperature of 145 degrees).
Step 3:
While the salmon is cooking, chop red onion into small pieces. Pour 2 TBS of olive oil in a large skillet. Add onion and saute until desired consistency. Set aside to cool.
Step 4:
Chop avocado into small bites. Squeeze limes (or use lime juice, approximately 2 tsp). Sprinkle with salt. Add cooled red onion to salsa mix. Stir well. Serve salmon on bed of rice and top with avocado salsa!