Atlantic Salmon Recipe

Make the avocado-lime butter

In a medium bowl, mash the ripe avocado until mostly smooth. Add the softened unsalted butter, lime zest, lime juice, minced garlic, chopped cilantro, 1 tsp salt, and 1/4 tsp black pepper. Mix until well combined and smooth. Taste and adjust seasoning. Transfer to a small container, cover, and chill while you prepare the rest (or refrigerate for up to 2 days).

Prepare the salmon

Pat salmon fillets dry with paper towels. Brush both sides lightly with 2 tbs olive oil and season evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature 10–15 minutes while you preheat the grill or skillet.

Cook the salmon

Preheat a grill or a heavy skillet (cast iron) over medium-high heat until hot. If grilling, oil the grates. Place salmon skin-side down and cook without moving for 4–6 minutes, depending on thickness, until the skin is crisp and the fish is cooked about two-thirds of the way up the side. Flip carefully and cook 1–3 minutes more until an instant-read thermometer reads 125–130°F (52–54°C) for medium or 135°F (57°C) for medium-well. Remove to a plate and let rest 3–4 minutes. Top each fillet with about 1 generous tablespoon of avocado-lime butter while resting so it melts over the fish.

While salmon rests or during cooking, toss the sliced onion rings with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Place rings on the hot grill or in a skillet and cook 3–5 minutes per side until softened and browned, turning once. Reduce heat if they begin to char too quickly. Remove and keep warm.

Rinse the rice under cold water until water runs clear. In a small saucepan, combine rinsed rice, 2 cups water, 1/2 tsp salt, and 1 tsp butter or oil. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook 15 minutes without lifting the lid. Remove from heat and let sit, covered, 5–10 minutes. Fluff with a fork before serving.

In a medium skillet, warm 1 tsp olive oil over medium heat. Add 1/4 cup finely chopped onion and cook 2–3 minutes until translucent. Add 1 tsp minced garlic and cook 30 seconds until fragrant. Stir in the drained and rinsed black beans, 1/2 tsp ground cumin, 1 tbs lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, 4–6 minutes until heated through and slightly saucy. Mash a few beans with the back of a spoon if you want a creamier texture. Stir in 1 tbsp chopped cilantro if using. Taste and adjust seasoning.

Divide the rice among 4 plates (about 1/2 cup cooked rice per plate if rice yields ~3 cups cooked). Spoon about 1/2 cup warm black beans next to the rice. Place one salmon fillet on each plate and top with any melted avocado-lime butter from the resting plate. Arrange 1/4 of the grilled onions on each plate. Garnish with extra cilantro leaves and serve with a lime wedge. Squeeze lime over the fish and beans as desired.