Pan-Seared Salmon with “Company” Guacamole (Recipe inspired by YOU THINK IT, I’LL SAY IT)

I had a tough time thinking about what recipe to pair with  You Think It, I’ll Say It ; the stories are so varied, and all of them lead you into different places. And, aside from a small mention of raccoon stew (um, NO), food wasn’t prominently featured in this book.

However, there was one theme running through many of the stories that really spoke to me — the one that characteristically appears in so many of Sittenfeld’s works — and that is the feeling of general awkwardness.

For example, you’re attending a party that you normally wouldn’t but feel the need to anyway, but you feel awkward the entire time you’re there. Or, you’re standing with the wrong person, and it’s uncomfortable — or, you’re with the right person, but only one of you seems to share that sentiment, so it’s awkward that your feelings are not reciprocated. Or, you’re teamed up with someone you never thought in a million years you would be — like the cool girl at school — and you feel supremely awkward in her presence even though she seems completely oblivious of your cringeworthy pairing.

THAT’S where I’m drawing my inspiration from this time. That “awkward pairing.” But, with food.

Stay with me.

I know most people would take advantage of this opportunity and run with some outlandish combination of ingredients: candy-encrusted chicken, or pepper-flavored ice cream.

Well, I’m sorry, but that’s not what’s going to happen here. I’m not really an adventurous type of person (hello, protagonists of half of Sittenfeld’s novels), particularly when it comes to food. I have a co-worker who is a master at mixing savory elements into her sweet desserts, and sometimes I’m afraid to try her concoctions (even though they have been delicious every time).

My goal with this “awkward pairing” is to team up two foods that you wouldn’t normally think of putting together. But, not in a crazy, let’s-blow-their-minds-with-how-weird-this-is kind of way. The most wild and crazy you’re going to get from me is my pan-seared salmon with “Company” guacamole.

STAY WITH ME.

I honestly feel that pairing guac with salmon is something that most people don’t think to do. Guacamole is often relegated to a small bowl next to some tortilla chips, but I want to yank it out of the wings and shove it into a starring role, right on top of a piece of perfectly seared salmon. The combo may seem a little odd at first, but trust me, the flavors work so well together. The creamy, citrus-infused guac is the perfect foil for the salty, savory salmon.

I love guac. I cannot get enough of it. I used to eat it only with chips at restaurants, but since I discovered it’s one of the easiest things to make, I whip it up all the time at home, especially in the summer. It’s a great no-cook recipe that can be used to add flavor to different meals. I love rolling it up with some store-bought rotisserie chicken, diced tomatoes, and shredded cheese — another quick weeknight dinner.

I really do like salmon, but I’ll be honest, I like it best when it’s covered with some kind of sauce. Otherwise, the natural flavor of the fish is a little too strong for me. But I feel like it kinda defeats the point of having a healthy fish dinner if I’m just going to smother it in butter and/or cream. That’s why I love pairing salmon with guacamole, which, when eaten in moderation (*looks up at ceiling and whistles innocently*) is a perfectly healthy topping!

I first got the idea from Ina Garten when she made salmon and guacamole sandwiches on one of her Barefoot Contessa episodes. I decided to make my own version of the meal without the bread (because, health. Not because I don’t love bread. I will always love bread), and now it’s one of our weeknight staple meals because it comes together that quickly.

The salmon prep for this recipe couldn’t be easier. In fact, it’s pretty much the same prep as in the recipe for Rosemary Maple Dijon Salmon. It’s just a tried and true way to make perfect salmon every time, so why mess with it? Adding the guacamole on top of the salmon filet completely changes the fish dish from a cozy meal to a refreshing one that’s perfect for hot summer nights and eating outside on the patio.

I have two versions of guacamole that I make: “Company” guac, which I trot out for BBQs and dinner parties, and “Weeknight” guac, which I make when it’s just me and Husband after a long workday. I’m using the Company guac recipe for this post, but I’m also including the Weeknight guac shortcuts in the Notes section since I think both recipes are super handy to have around.

Pan-Seared Salmon with "Company" Guacamole

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 people

Ingredients

  

• 2 tbsp extra virgin olive oil (for brushing)
• Salt and pepper, to taste (for sprinkling on salmon)
• 2 lb raw salmon, cut into four pieces
• 2 ripe avocados
• 1 lime, juiced
• 2 tbsp red onion, minced
• 1/4 cup fresh cilantro, chopped
• 1/4 tsp garlic powder
• 1/2 tsp salt (for guac)
• 1/2 tsp black pepper (for gauc)

Instructions

 

PREP INSTRUCTIONS

• Lightly brush salmon filets, flesh-side up, with olive oil and then sprinkle liberally with salt and pepper. Set aside.
• Mince red onion and set aside.
• Chop fresh cilantro and set aside.

COOKING INSTRUCTIONS

• Heat a large saucepan over medium-high heat. Place salmon filets flesh-side down on the pan and sear, 3-4 minutes. Flip filets to skin-side down and sear 1 minute.
• Add a tablespoon of water to the hot pan, cover, and then turn the heat down to low. Let salmon steam 10-15 minutes, depending on thickness of the filets. Once salmon flakes easily with a fork, it’s done.
• While the salmon is cooking, make the guac. Split the avocados, throw away the pits, and scoop the green flesh into a medium bowl. Squeeze in the juice of one lime. Use a potato masher to mash the avocado and juice together.
• Add the red onion, cilantro, garlic powder, 1/2 tsp salt, and 1/2 tsp pepper. Mash a little more, and once the mixture is relatively smooth, you can stir it with a spatula to make sure all the ingredients are combined. Taste and season additionally if necessary. (**See Notes below)
• Spoon a generous helping of guacamole over each piece of salmon. Serve immediately.

Notes

"WEEKNIGHT" GAUC recipe: Combine 2 avocados and juice from 1 lime. Mash to combine, then add ½ teaspoon garlic powder, ½ teaspoon of onion powder, ½ teaspoon salt, and 1/2 teaspoon pepper. Stir together and serve as above.

**I feel like everyone has gauc preferences – some people enjoy less lime so that the avocado taste really comes through, and some people like more salt and garlic so the guac really has a kick to it. Some people even like to throw pomegranate or orange juice in with the lime to give it a fruit flavor. Both the Company Gauc and Weeknight Gauc recipes are easily customizable, so I recommend making the recipes for the first time as written, and then tweaking them as needed to suit your palate.