Alaskan Salmon Avocado Cups

We've surfed through the holidays on a buttery cookie and eggnog swell, coasted through the new year with champagne and who knows what other debauchery, only to arrive in the cold, stark month of February, forced to eat chocolate roses from behind a mountain of romantic bubble bath, hoping to conceal our blossoming muffin tops. The white flag is waving. Peace....please. 

The vitality of wild Alaskan salmon, blended with Greek yogurt and crunchy celery nestles into the welcoming well of halved avocado. May our former trespasses be forgiven. Onward friends!

Alaskan Salmon Avocado Cups:

*3 6oz wild caught salmon fillets (otherwise 3 fillets about the size of your palm)

*3 celery stalks, leaves included, finely chopped

*1/2 cup whole Greek yogurt

*1/4 cup high quality mayonnaise

*2 tablespoons grainy mustard

*2 scallions, chopped (optional)

*sea salt 

*fresh ground black pepper

*3 avocados, halved lengthwise and pitted

Rinse salmon fillets. Place on a baking sheet and broil until just cooked through. Remove from oven and allow to cool. 

Flake salmon from its skin and transfer to a medium mixing bowl. Add chopped celery, Greek yogurt, mayo, and mustard. Blend with a rubber spatula until fully incorporated. Add additional yogurt if needed to desired consistency. Add scallions, sea salt and black pepper. Adjust seasonings to taste. 

Scoop salmon mixture into the center of avocado halves. Garnish with any remaining scallion greens or chopped parsley. Serve with spoons.


*Check out KidChef's crab stuffed avocados.