An Avocado Spread Perfect for Anything!

I'm not a huge fish fan. If something tastes like fish my mouth puckers, my eyes squint, my nose squishes, and my shoulders round in... as you can imagine, it's a wonder to behold. I kind of look like my 5 year old son eating cauliflower. Suffice it to say, I hardly eat fish and that's a shame because they're so full of healthy fats. Take our buddy the salmon who I really tread lightly with, but yet yearn to love. I don't want to be missing out on all its fatty, brain-boosting goodness just because my body reacts in a less than appealing fashion (I really look hideous, it's unavoidable). So my quest was to search high and wide for something that helped to make fish more palatable for me. Something I could eat and enjoy. Not hold my nose and swallow. 

So I turned to my good friend, the avocado. The creamy, mild-tasting, soothing, fat-friendly avocado. Who doesn't love an avocado? Open up Instagram and search avocado and you will find images that display an outpouring of love for the fruit. It's a celebrity fruit. I knew this was the one and only thing that could help me get over my fear of fishy fish. (And I know, if it tastes like fish, it's probably past its freshness date... but then why does salmon always taste like fish? Am I missing something?)

If I can cover up, disguise a fish, and ladle it with enough lemon and seasonings, that's exactly what I'm going to do. So I took this salmon and seasoned the hell out of it, and I used an avocado to make an awesome spread to accompany the salmon, and wouldn't you know it, I nailed it. Now granted, I ate this meal with a HUGE forkful of the spread along with a teeny piece of salmon, but the end result was the same, I was part of the clean plate club! Golf clap.

If you're anything like me, (first that's pretty cool), but more importantly, you're going to love this spread and want to use it on everything. And you know what? You can! #win

Without further ado, I give you the avocado! (and his sidekick, salmon) 

Ingredients
1 avocado, diced
1/2 cup plain hummus
3 Tbs chopped dill
1 clove garlic
2 Tbs lemon juice
Sea salt and freshly ground pepper
4 fillets (6 ounces each) salmon
1 Tbs olive oil

Method
Preheat oven to 400 degrees.

Sauce (or the star!): Prepare sauce by combining avocado, hummus, dill, garlic, lemon juice, 1 tablespoon water, and salt and pepper to taste in a food processor and blend until smooth and creamy. (If necessary, add more water 1 tablespoon at a time until it reaches the desired consistency.) Set aside.

Fish (or the 2nd fiddle): Place fish skin side down on a foil-lined baking sheet. Season with salt and pepper and brush with olive oil. Bake fish until just cooked through, about 8 to 10 minutes. (Thicker center-cut fillets will take longer, while thinner fillets cut from the tail section will cook faster.) Douse this fish in lemon if you'd like to as well! I highly recommend. 

Served topped with avocado-dill sauce. A lot of it.