avocado Archives - Taste With The Eyes

Copper River Smoked Salmon Salad

Copper River Smoked Salmon Salad
Arugula, Pasta Shells, Tomatoes
Avocado “Melon Balls” Creamy Chili Sauce

What truly elevates this salad is the Copper River Salmon—it’s the undeniable star. ⭐️⭐️⭐️ The salad itself is simple to assemble, with each ingredient carefully chosen to let the smoked salmon take center stage. Peppery arugula, tender mini pasta shells, vibrant cherry tomatoes, and fun avocado melon balls all play their parts in harmony. A light lemon and olive oil dressing keeps things fresh, while a side of creamy chili sauce adds an extra layer of flavor.

Copper River Fish Market is a seafood boutique in remote Alaska that is fisher(wo)man founded, owned, and operated. Sarah is a generational fisHERman with over two decades of experience in sustainable, small-boat fishing. Every catch is meticulously selected, and each shipment comes with an origin guarantee. She says her salmon is curated with the hand of a Seafood Sommelier.™

All their seafood comes directly from her family’s catch. The Copper River salmon is cut by hand, brined with only brown sugar and salt and smoked over real alder-wood. The small-batch production and attention to every detail simply is not possible on a larger scale. Her salmon is a true artisan crafted food product.

Copper River Smoked Salmon Salad

Salmon Salad Recipe

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No-Cook Mexican Corn Soup

🌽 No-Cook Mexican Corn Soup 🌽

Fresh Corn, Golden Tomatoes, Yellow Bell Pepper
Tortilla Strips, Avocado, Jalapeño, Pepitas
Mexican Crema, Cotija Cheese, Lime Juice, Cilantro

Well… it’s a “no-cook” recipe, except for the tortilla strips. And I highly recommend frying your own tortillas. The toppings on this raw soup take it over the top – visually, texturally, and flavorfully. The chilled soup itself is refreshingly delicious but definitely don’t skimp on the garnishes.

Corn season in the United States typically runs from late spring to early fall, so we are at the start of another glorious corn extravaganza.

It’s at peak sweetness and flavor when freshly picked. After harvesting, the sugars in corn begin to convert to starches, which diminishes its sweetness and overall flavor. Fresh corn is also higher in moisture, for these reasons this tasty soup is best using only fresh picked corn.

The time it takes for fresh corn to get from the field to the supermarket can vary based on several factors, including the proximity of the farm to the market, the distribution process, and logistical efficiency. However, under typical conditions, fresh corn generally reaches the supermarket within 1 to 3 days after being picked. Once at the supermarket, the corn is typically stocked on shelves quickly to ensure freshness, usually within hours of arrival.

If you can get it from a local farm or farmers market, even better!

No-Cook Mexican Corn Soup

No-Cook Mexican Corn Soup Recipe

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Tuna Poke Tostadas, Avocado Crema

Albacore Tuna Poke Tostadas
Chile Marinade with Peanuts
Avocado-Tomatillo Crema
Green Cabbage, Red Chile, Cilantro

Poke is a traditional Hawaiian delicacy, featuring marinated chunks of raw fish, often tuna, seasoned with soy sauce, sesame oil, seaweed, and onions. The term poke originates from Hawaiian, meaning “to slice” or “to cut crosswise into pieces.”

The surge in popularity of poke owes much to figures like Sam Choy, affectionately known as the “Godfather of Poke.” I had the privilege of interviewing him back in 2014. Charming and dynamic, Sam Choy is a celebrated chef and restaurateur who played a significant role in spreading the appeal of poke globally.

While poke has its roots firmly planted in Hawaiian culture, it has transcended boundaries and become a beloved dish worldwide.

Here, a delightful example of this cross-cultural fusion is Tuna Poke Tostadas with Avocado-Tomatillo Crema. This dish seamlessly blends the flavors of Hawaii and Mexico, offering a tantalizing culinary experience that showcases the best of both traditions.

Tuna Poke Tostadas, Avocado Crema

Tuna Poke Tostadas Recipe

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Cottage Cheese Guacamole

🥑 Cottage Cheese Guacamole 🥑

Sitting at a bar in the M Resort Spa Casino in Las Vegas….I was playing video poker, waiting for my hair appointment in the spa. The engaging bartender was about to go on break. She told us what she brought for her lunch: Cottage Cheese Guacamole. Several of us were intrigued. And as sweet as she is, she offered us a taste of her lunch. She said that she grew up in Arizona, and this is how they always made their guacamole.

A few gamblers took her up on the offer. She brought out plastic spoons from behind the bar and gave them a taste. They all nodded, oh that’s good…

I graciously turned down the sample, but decided to try the idea at home, with my guacamole recipe paired with cultured cottage cheese.

Cottage Cheese Guacamole Recipe

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Loaf-Pan Focaccia and Avocado Toast

Small-Batch Focaccia and Avocado Toast

🫒 🧀 🍞 Loaf-Pan Focaccia 🍞 🧀 🫒
and
🥑 Avocado Focaccia Toasts 🥑

Small-batch focaccia dough is topped with olive salad, mozzarella and parmesan cheeses, and baked in a loaf pan. It is heavenly, served warm with herbaceous fruity olive oil and aged balsamic vinegar for dipping.

The leftover portion is wrapped up and saved for the next morning’s breakfast – avocado toasts served two ways, plain and loaded. Focaccia is great as a sandwich bread, and loaf-pan focaccia makes for the absolute best avocado toast!

The dough is made with five simple ingredients – bread flour, instant yeast, salt, water, and olive oil. Compared to all-purpose, the amount of protein found in bread flour is higher in order to contain and produce more gluten and achieve the desired rise in bread. Because of this higher protein level, bread flour is able to absorb more liquid, allowing it to hold its shape and rise upward. The high amount of gluten in bread flour also creates a more elastic dough, which helps achieve focaccia’s airy crumb and chewy texture. Olive oil is added to the dough for tenderness and flavor.

Loaf-Pan Focaccia and Avocado Toast Small-Batch Focaccia and Avocado Toast