Even after plating this recipe, I had to stop for a minute to check the timer and make sure I was right—did this really only take 10 minutes? It was the same kind of shock I get when someone tells me an item costs a quarter; how often does that happen anymore? But the surprise was quickly replaced with other thoughts as I started to dig into the dish, patting myself on the back for hitting both avocado and salmon in one fell swoop.
Salmon is a fish that I rarely cook at home. After reading a Food Lab post on an easy way to cook filets (read: in less than 10 minutes), I was sold. Serving it with a light and refreshing arugula salad only helps to remind me that simple ingredients and preparations should be taken seriously.
The avocado isn't a necessary addition, but I love how its mild flavor works well with the nutty cheese and acidic dressing while adding its own creamy, butter texture—a great match for the similarly rich salmon. I may not have thought of myself as a big salmon person before, but I definitely do now.