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Author:
Kevin Curry
Quarantine Cooking: Avocado Alfredo with Salmon
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Quarantine Cooking: Avocado Alfredo with Salmon
Ingredients for 3 servings
Substitution
Note
- 1 cup wheat orzo (NOTE: 1 cup yields 2 cups but I only used 1 1/4 cups for the recipe)
- 1 cup steamed cauliflower rice
- Alfredo “milk” sauce
- 1/4 avocado
- 1 1/4 cups (unsweetened) almond milk
- 1/2 cup water
- 2 tablespoons diced onion (or small shallot)
- 2 teaspoons Italian seasoning
- 1 teaspoon sea salt
- 20oz salmon fillets (separated by 4 salmon fillets ~5oz each)
- pinch of sea salt and pepper
- spray olive oil
- 1 cup grated or shaved parmesan
- 8 pieces chopped sun-dried tomato (in olive oil)
- 1 1/2 cups raw spinach
Steps
Step 1
Prepare orzo according to instructions given on the package. Once the orzo has finished cooking, fold in steamed cauliflower rice. Set aside.
Step 2
In a blender, add ingredients for the Alfredo milk sauce and blend until smooth. Set aside.
Step 3
Set a nonstick skillet on HIGH heat. Add a pinch of sea salt and pepper to the salmon fillets. Once the skillet is hot, spray with olive oil, then , add the salmon fillets skin-side up. Sear for 3 minutes, then flip to sear for an additional 2 minutes. It’s ok if the salmon is not cooked all the way through. Remove the fillets from the skillet and set aside.
Step 4
Decrease the heat in the skillet to low-medium and add the tomatoes. Cook for 2 minutes until fragrant. Pour in the Alfredo milk and immediately stir.
Step 5
Add the parmesan and quickly (and continuously) stir so the cheese is distributed and does not clump. Reduce the heat if the sauce is bubbling.
Step 6
Add the spinach and stir until it wilts. Once it wilts into the sauce, add the salmon fillets back to the sauce and continue to cook for 6 to 8 minutes, until the salmon is cooked through.
Step 7
Enjoy with your choice of grains, pasta or cauliflower rice. I ate mine with wheat orzo mixed with cauliflower rice.
Quarantine Cooking: Avocado Alfredo with Salmon
Kevin Curry
INGREDIENTS
- 1 cup wheat orzo (NOTE: 1 cup yields 2 cups but I only used 1 1/4 cups for the recipe)
- 1 cup steamed cauliflower rice
- Alfredo “milk” sauce
- 1/4 avocado
- 1 1/4 cups (unsweetened) almond milk
- 1/2 cup water
- 2 tablespoons diced onion (or small shallot)
- 2 teaspoons Italian seasoning
- 1 teaspoon sea salt
- 20oz salmon fillets (separated by 4 salmon fillets ~5oz each)
- pinch of sea salt and pepper
- spray olive oil
- 1 cup grated or shaved parmesan
- 8 pieces chopped sun-dried tomato (in olive oil)
- 1 1/2 cups raw spinach
INSTRUCTIONS
-
Prepare orzo according to instructions given on the package. Once the orzo has finished cooking, fold in steamed cauliflower rice. Set aside.
-
In a blender, add ingredients for the Alfredo milk sauce and blend until smooth. Set aside.
-
Set a nonstick skillet on HIGH heat. Add a pinch of sea salt and pepper to the salmon fillets. Once the skillet is hot, spray with olive oil, then , add the salmon fillets skin-side up. Sear for 3 minutes, then flip to sear for an additional 2 minutes. It’s ok if the salmon is not cooked all the way through. Remove the fillets from the skillet and set aside.
-
Decrease the heat in the skillet to low-medium and add the tomatoes. Cook for 2 minutes until fragrant. Pour in the Alfredo milk and immediately stir.
-
Add the parmesan and quickly (and continuously) stir so the cheese is distributed and does not clump. Reduce the heat if the sauce is bubbling.
-
Add the spinach and stir until it wilts. Once it wilts into the sauce, add the salmon fillets back to the sauce and continue to cook for 6 to 8 minutes, until the salmon is cooked through.
-
Enjoy with your choice of grains, pasta or cauliflower rice. I ate mine with wheat orzo mixed with cauliflower rice.
Nutrition per serving
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