Pharonise Texas Salmon with Avocado
6 to 8 slices fresh fish fillets Salmon
1 salt and pepper to taste
1 tbsp tarragon leaves, crumbled
1/4 cup lime juice
1 butter (enough for baking dish)
2 fresh tomatoes, peeled and chopped
3 very ripe avocados, mashed
2 tbsp onions, minced
4 tsp chili powder (more or less)
2 1/2 tbsp parsley, minced
1 clove of garlic, crushed
1 tbsp olive oil
13 black olives, pitted
1 can sweet red peppers, cut into strips
Season fish with salt, pepper, and tarragon leaves and soak in lime
juice for a few minutes. Set the oven at 375F and bake fish in
buttered baking dish until it flakes easily when pierced with a fork,
about 25 minutes.
While fish is baking, combine tomatoes, parsley, avocado, garlic,
minced onion, oil chili powder, salt and pepper to taste. (We suggest
tasting the guacamole as the chili powder is added, so that you can
get just the degree of heat you desire.)
Spread the above mixture over the cool fish. Garnish with black olive
rings and strips of sweet red pepper.
Makes 6 to 8 servings.
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