Grilled Salmon with Avocado Salsa and Zucchini Fritters with Chili Lime Mayo

photo (2)

“ANOTHER holiday this week?! You had one last week! Why do you have so many holidays?!” If I had a nickel for every time someone asked me that I would have something like 45 cents. Seriously. Well don’t get too excited, our next holiday is not a fun holiday, but our day of repentance where we have to fast. The week leading up to this fast day (right now) is when we have to apologize and ask forgiveness to people we may have wronged in the last year. Given the majority of my readership consists of people I know, I figure this is a good platform to do that. So here goes…

sorryThat felt sincere.

The food this week! I decided to post a delicious salmon recipe. If you’re my family, this recipe will help you get through the fast as the sight of fish repulses most of them. I, on the other hand, love it.

yum seafood

^me…kidding, I wish I was Emma Stone.

The chili lime mayo is not pictured above because, in all honesty, I made it and forgot to serve it. The next day I found it in my fridge and tried it with my leftovers and I promise it is delicious and well worth serving. Hopefully you’re more organized than I am.



1 lbs salmon, cut into 3-4 pieces
1/2 tbs olive oil
1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp paprika powder
1/2 tsp onion powder
1/2 tsp black pepper
1 avocado, peeled, pitted and sliced
1 green bell pepper
1 small red onion, sliced
Juice from 2 limes
3 tbs olive oil
2 tbs finely chopped cilantro
Salt to taste


1. Mix the salt, coriander, cumin, paprika, onion powder and black pepper together, rub the salmon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes.
2. Combine the avocado, onion, peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use.
3. Pre-heat the grill.
4. Grill the salmon to desired doneness, 8-10 minutes.
5. Serve the salmon topped with the avocado salsa.

Original –



1 cup prepared mayo
juice of half a lime
1/2 tsp chili powder
vegetable oil for frying
3 cups grated zucchini
1 cup diced onion
2 eggs
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper


1. To make the dip, combine the prepared mayo, lime juice, and chili powder in a small mixing bowl.
2. Combine the zucchini, onion, and eggs in a large bowl.
3. Next, combine the flour, baking powder, 1/2 tsp of chili powder, salt, and pepper in a different small mixing bowl.
4. To finish the batter, add the dry ingredients to the zucchini mixture and fold it all together.
5. Preheat half an inch of oil in a large skillet over medium heat.
6. Drop batter into the oil by the heaping tablespoon, frying 4-6 fritters at a time (depending on how large you make them). Cook for 3-5 minutes a side.
7. Once the centres are firm, remove from the oil and drain on a dinner plate lined with paper towel.

Original –


Fritters 1
Salmon 1-2
Fritters 2-4
Fritters 5, meanwhile salmon 3-5
Fritters 6-7

For everyone fasting; have an easy fast!

For those of you not fasting; please don’t take it personally if I stab you in the eye with a fork if you choose to eat a sandwich in front of me.