Whip up this creamy, tangy dressing full of avocado goodness and use it to top salmon fillets seared in heart healthy avocado oil.
Ingredients:
- 4 Organic Blood Oranges – Sale $2.49/lb. Save $1.50 – 2 zested and squeezed, 1 peeled, seeded and sliced, one cut in half for squeezing
- 1 Equal Exchange Organic Avocado – Sale 3 for $5.00 Save $2.47 – pit and peel removed and mashed
- 3 Tbsp. honey
- 3 Tbsp. white wine or apple cider vinegar
- ¼ c. San Lucus Avocado Oil, divided
- Salt and pepper
- 1 Wild Alaskan Salmon Side – Sale $8.99/lb. Save $4.00 – cut into four pieces – skin on
Directions:
1) In a food processor, blender or bowl combine the orange juice, orange zest, avocado, honey, vinegar and 2 tablespoons avocado oil. Blend or whisk all ingredients together. If it is too thick add water to thin. Check for seasoning and add salt or pepper as needed. Set aside.
2) Add half of remaining avocado oil to a sauté pan over medium high heat.
3) Salt and pepper salmon fillets.
4) Add two fillets to hot sauté pan and cook, flesh side down, for about three minutes. Turn fillets over, squeeze half an orange over the fillets and cook three minute longer on skin side until opaque and flakes easily.
5) Repeat steps 2 through 4 with remaining two fillets.
6) Serve salmon topped with orange-avocado dressing and garnished with blood orange slices. Serves Four.