Light Summer Fare

Now that I am back on blogging track...you will have more tasty recipes to choose from for your own meals! And really....try some. People get scared about the term "Paleo" because they are under the impression that it is hard, or drastic, or that they'll be depriving themselves. No one who has eaten in a Paleo style, or who has tried my recipes here, will tell you that they're deprived. You really don't notice the absence of processed and refined foods, because you're too busy filling yourself with tasty (deceptively healthy), whole, fresh foods. I realize that I am not strictly Paleo either, I sneak in the occassional bean (last night we had sweet potato avocado burgers, which you can find in my archive), or dairy. But that is my choice, and you can be more strict, or lenient depending on your comfort level.

Tonight's meal cannot be called anything but healthy and satisfying. And it is right on the Paleo track. It is perfect if you're wanting to try a Paleo meal, and are a little scared to do so. Plus...super quick and easy, and light for a hot summer day!

Grilled Salmon with Avocado Salsa

Ingredients (for 4 people):

2 lbs salmon, cut into 4 pieces

1 Tbsp coconut oil

1 tsp salt

1 tsp ground coriander

1 tsp ground cumin

1 tsp paprika powder

1 tsp onion powder

1 tsp black pepper

Avocado salsa

1 avocado, peeled, seeded and sliced

1 small red onion, sliced thin

3 mild hot peppers, seeded and deveined, diced or sliced

Juice from 2 limes

3 Tbsp olive oil

2 Tbsp finely chopped cilantro

Salt to taste

Directions:
Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with coconut oil and this seasoning mix, and refrigerate for at least 30 minutes.
Pre-heat the grill.
Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use.
Spray your grill with non-stick spray; or lay a piece of foil over the grill, so your salmon doesn't try to stick or fall through. Grill the salmon (skin side down to start, if there is skin) to desired doneness.
Serve the salmon topped with the avocado salsa