We hadn’t been eating much seafood and then all of a sudden inspiration struck. And I kind of went crazy with making a lot of seafood all in a row. Regardless, this one turned out well for a very healthy and quick dinner. Looking good never hurt a dish either.

Pressed Avocado was inspired from a recipe in the Dirty Apron Cookbook

Serves 4

Ingredients:

4 x 6 oz salmon fillets
1 avocado
1 lime, zest and juiced, separated
4 cups black rice, cooked as per package instructions, only with replacing water with light coconut milk
1 can light coconut milk, for cooking rice
1 red bell pepper, deseeded and very thinly sliced
1 green onion, trimmed and thinly sliced on the diagonal
Salt and pepper
Flaky sea salt, such as Maldon
Olive oil, for finishing

Directions:

Remove skin and pit from avocado. Place avocado in a freezer sealed plastic bag. Add juice from lime. Squeeze plastic bag until avocado is fully mushed and lime juice incorporated. Ensure the bag has as much air removed from it as possible and that the avocado is flatten consistently. Freeze for at least 1 hour.

Cook rice as per package instructions while replacing the water with light coconut milk.

Preheat oven to 425° F. Set salmon on a rimmed baking sheet and sprinkle lime zest and a little bit of flaky sea salt on top of each piece. Bake for 10-12 minutes, until salmon is flaky and cooked.

In a small bowl toss together a little drizzle of olive oil, red pepper slices, and green onion pieces. Season with salt and pepper.

To assemble the dish, remove avocado press from freezer and cut open bag. Working quickly, slice avocado into desired shape and place on each plate. Add rice, salmon, and red pepper/green onion mixture to each dish.

Enjoy!