So there’s this little show that’s blowing up ABC called Scandal. Have you heard of it? Thought so! Awesome, right? We watch every single week and never have any idea what to expect. Well, there happens to be another reason why I tune in each Thursday besides getting to see the gladiators in suits do their thing and repeating out loud every time Olivia Pope declares, “It’s handled!”
That reason? Katie Lowes who plays Quinn Perkins in the show. For nearly 20 years, our families have shared a ski house in Vermont. So every Thursday I look forward to getting to see Katie in our living room. On Valentine’s Day I was lucky enough to see her again when she appeared (as herself) on the ABC talk show The Chew. And she was so stinkin’ adorable! You can watch the clip here.
It just so happens that during Katie’s bit on The Chew they made a delicious looking (and crazy healthy) meal that I knew I had to recreate ASAP. I’m always looking for new ways to cook salmon and what could be better than a) slow roasting and b) topping it with an insanely tasty avocado salad?
With slow roasting, you cook the salmon at a very low temperature (225 degrees) for a bit of time (about 40 minutes). It cooks all the way through and stays totally moist (ugh I hate the word, but couldn’t think of a better way to describe it.) Bonus: It doesn’t stink up your apartment!
Then there’s the avocado salad: creamy chunks of avocado, orange zest and juice, diced shallot, spicy freshno chili, and spunky champagne vinegar. I mean really. It doesn’t get much better than this!
Slow Roasted Salmon with Avocado Salad
Side of wild salmon (0.75-1 lb)
Salt & Pepper
3 avocados, diced
1/4 cup olive oil
1 orange, zest and juice
2 Tbsp champagne vinegar
1/2 shallot, diced
1 fresno chili, minced
Preheat oven to 225 degrees. Place salmon on silpat or parchment-lined baking sheet. Drizzle olive oil, season with salt and pepper. Cook 35-40 minutes until cooked through.
Meanwhile, prepare the avocado salad. Place ingredients (avocados through chili) in a bowl and mix to combine.
Cut salmon into 4 equal-sized pieces. Top each piece with avocado salad and serve with quinoa if desired.
Recipe lightly adapted from The Chew