- 2 Medium Salmon fillets (skin removed)
- 1 Lemon
- 1 Lime
- 1 Teaspoon of minced Garlic
- Seal Salt and Pepper to Taste
- 2 large zucchini
- 1 Large Ripe Avocado
- 1/4 Cup Chopped Cilantro
- 1 Tablespoon Fresh Lime Juice
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Sea Salt
- Milk or Water
- Wasabi (To Taste)
Preheat oven to 350 degrees. Grease or spray a baking dish.
Add avocado, cilantro, lime juice, garlic powder, onion powder, and salt to a blender or food processor and pulse several times. Add milk or water 2-3 tablespoons at a time until mixture reaches a pourable consistency. If you want an added kick, add some wasabi paste a little at a time until the sauce reached the desired “kick”. Chill until ready to serve.
Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds.
Place the zucchini halves into the prepared greased baking dish. Bake in the preheated oven for approximately 30 minutes.
While the zucchini is baking, place fillets in a single layer on prepared baking sheet. Squeeze the lemon half to drizzle juice over the salmon fillets. Season both sides with salt and pepper to taste . Wrap the edges of the foil over the salmon fillets – this helps to keep them moist! When the zucchini has about 10-15 minutes left to bake, place the salmon into the oven to bake until flakey and tender.
Remove the zucchini and the salmon from the oven. Break up the salmon into small chunks, mix in the zucchini pulp, minced garlic, a little lemon zest, and fresh lime juice. Place the mixture back into the zucchini and bake covered for another 10 minutes.
Remove Zucchini from the oven. Drizzle a bit of the avocado sauce directly onto a serving plate. Place the stuffed zucchini onto the plate and drizzle just a bit more of the sauce over the zucchini. Sprinkle chopped cilantro on the top and add a bit of pepper.