Salmon & Guacamole Bowls: Detox recipe 16 of 21

October 23, 2012

Salmon Guacamole Detox Bowl

Welcome to 21 Days of Detoxing with clean, whole, real food! Yep, we’re at it again with another awesomely motivated group. Registration is now closed for the fall detox but I’ll run it again in a few months and then YOU can hop on the feel-good train! And from now until October 28th you can get a new recipe each day by subscribing to my RSS feed.

A piece of fish? Sure.

Everyone always seems to think that detoxing has to be about eating bird food. I hope this recipe series proves that theory wrong! My detoxers are enjoying lots of different types of food, including an occasional egg or piece of fish.

Why?

Well, after having led hundreds of detoxers through my program I’ve noticed that some people simply need more protein than others. I also give this option because when dining out, there can be very few detox-friendly choices but a piece of fish definitely beats the spaghetti with meatballs. Get my drift?

Wild Alaskan salmon is my #1 pick when in comes to fish. Hello, healthy omega 3 fats! Here’s a cool recipe from Jessica at Beaming with Health to enjoy yours.

Salmon and Guacamole Bowls
Guacamole:
3 avocados
1/4 – 1/2 tsp. cumin
juice from 1/2 lemon
sea salt to taste

Salmon Salad:
6 oz. piece of wild salmon
1 tsp. extra virgin olive oil
several sprigs of fresh dill
sea salt and pepper to taste
2 tsp fresh lemon juice

To make guacamole, slice avocado open length-wise, remove the pit, and gently remove the flesh from the peel. Save the peels to use as “bowls” later. Mash avocados in a bowl and add cumin, lemon juice, sea salt, and pepper. Stir to combine. Scoop guacamole back into the peels, leaving an indention in the center for the salmon salad.

Preheat oven to 350°. To make the salmon, place the piece of fish in a greased pan. Rub with olive oil and season with salt and pepper. Place several sprigs of dill on top. You can also poke small holes and place pieces of dill inside. Bake the salmon for 20 minutes or until the fish is no longer translucent in the center. Allow to cool.

Gently pull the salmon flesh away from the skin and place into a bowl. Flake the salmon using a fork. Add the lemon juice and, if needed, more salt and pepper. Using a small spoon, scoop the salmon salad into the guacamole bowls that you previously prepared.

For all of this Fall’s detox-friendly recipes, click here.