Avocado halves filled with salmon salad and topped with guacamole and cherry tomato

Salmon Stuffed Avocado by Bek Davis

Name: Salmon Stuffed Avocado by Bek Davis
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Mexican-Inspired
Ingredients: 5 to 6 ounces Wild Alaska King Salmon or Wild Alaska Sockeye Salmon, cooked, shredded, and chilled; 1/4 cup mayonnaise; 1 tbsp green onion, chopped; 1 tbsp red jalapeño pepper, minced, plus more to garnish; 2 tbsp fresh cilantro, chopped, plus more to garnish; juice of 1/2 lime; 1/2 teaspoon smoked paprika; salt and pepper, to taste; 2 ripe Hass avocados, halved; Guacamole, for garnish

This recipe from Bek Davis of Low-carb Bek pairs chilled wild Alaska king or sockeye salmon with ripe avocado for a cool, creamy lunch. Lime, cilantro and red jalapeño keep the salmon salad bright and lively.

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Two pieces of salmon on a plate with herbs and spices, on a light background.

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Wild Alaskan King Salmon

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Mexican-InspiredLunch

Salmon Stuffed Avocado by Bek Davis

Author:

Premier Catch

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Servings

Prep Time

10 minutes

Cook Time

10 minutes

BEK DAVIS is a trained chef and the creator of the popular low-carb recipe and cooking tips website, Low-carb Bek. Her culinary background provided her with the knowledge and creativity to assemble tasty and nutritious, low-carb meals. To learn more, visit lowcarbbek.com or follow her on Instagram @lowcarbbek.

Ingredients

5 to 6 ounces Wild Alaska King Salmon or Wild Alaska Sockeye Salmon, cooked, shredded, and chilled
1/4 cup mayonnaise
1 tbsp green onion, chopped
1 tbsp red jalapeño pepper, minced, plus more to garnish
2 tbsp fresh cilantro, chopped, plus more to garnish
juice of 1/2 lime
1/2 teaspoon smoked paprika
salt and pepper, to taste
2 ripe Hass avocados, halved
Guacamole, for garnish

Directions

Prepare the salmon until cooked throughout and chill in the refrigerator for 20 to 30 minutes.
In a small mixing bowl, add the salmon, mayonnaise, green onion, jalapeño, cilantro, lime juice, smoked paprika, and mix well. Season with salt and pepper.
Divide salmon salad evenly between four avocado halves.
Garnish with cilantro, red jalapeño pepper, and a dollop of guacamole.
Enjoy!

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We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

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