Looking for more great salmon recipes for the upcoming fall months and holiday season? If you’re like a lot of anglers who fish with us on Alaska’s Naknek River, fall marks the time when you start digging out that frozen salmon, looking for different ways to cook it.
Here’s a simple, tasty recipe that works with all salmon, be it sockeyes, coho, kings, or early run pinks and chums. Just baking an avocado is considered pretty revolutionary by many, and in this recipe, the topping is basically just the icing on the cake, and the fish adds such great flavor.
Smoked Salmon Stuffed Avocados
- 2 ripe avocados
- 1/2 cup shredded cheddar cheese
- 1/2 cup flaked smoked salmon
- 1/3 cup chopped tomatoes
- 1 tablespoon fire roasted diced green chilis
- 1/4 teaspoon black pepper
Chop tomatoes, removing and discarding any seeds and pat dry. In a medium bowl, gently mix cheese, salmon, tomatoes, chilis and pepper. Halve avocados, remove pits, and carefully remove from the skin if desired. Place avocado halves on a baking sheet and stuff with equal portions of smoked salmon mixture. Bake in a preheated 350º oven 10-12 minutes or until cheese is bubbling. Serve warm with Cilantro Cream.
Cilantro Cream
- 1/4 cup sour cream or plain yogurt
- 1 tablespoon fresh cilantro
- 1 teaspoon honey
- Dash of salt
Blend all ingredients in a blender or food processor until thoroughly combined.