Island Salmon & Avocado-Pepper Relish

Island Salmon & Avocado-Pepper Relish
Salmon Pin.jpg

So, hi! 

It took a lot of time and self pep talking and finally a coworker's encouragement to get me to finally put this up. Forever, I've created recipes, posted food pictures and cooked for many many people. I've just always had a relationship with food in general. I'm definitely what you would call an emotional eater; I eat when I'm sad, I eat when I'm happy, I also eat when I'm scared, nervous, excited, indifferent...breathing! Lol. It's just me. But after my parents were diagnosed within a year of each other with diabetes, I began to see food differently. I realized the way I consumed food had to be changed and the types of foods I consumed had to be edited. This was not to say that I won't enjoy myself when eating, because believe me I do!! This is more of a way to stay on my path of avoiding health problems that can be stopped with a better diet. So I invite you to join me along the way!

This blog is a way to tie my passion healthy cooking with my life experiences. I recently began a new career in New York with a company who's purpose is "Be Essential."I've always strived to be a resource that people not only wanted, but felt they needed, in their lives. To friends, to coworkers, to managers and the like. I never, however, thought of it as being essential and what a perfect way to put it. As I thought about what that meant for food, I realized it's exactly the same. I made a transformation in my life by removing things of waste in excess and replacing them with things I still wanted, but also my body needed, prepared in better ways. It's paid off for me so far, and I am still on this journey. 


So for October, I am taking that purpose of "Being Essential" (obvi!) and focusing in on essential fatty acids (Omega 3, 6, and 9) that the body needs to properly function, in recipes that you'll want to eat. First up, Salmon! Before I give the recipe, I wanted to let you know a little more about essential fatty acids, for those that do not know. Basically, the body can synthesize most fats it needs from the diet, but there are two essential fatty acids, linolenic and linoleic acid, that cannot be synthesized in the body and must be obtained from food and are used to build specialized fats Omega 3 and Omega 6. These fats are essential in supporting brain function and protecting against cardiovascular disease and many other health benefits. While the body can produce Omega 9, it's always great to increase intake of these fats because they are known to assist in the protection against cancer and decrease the risk of heart attacks. The recipe below provides 3 sources of omega fats and extreme delight and happiness to your tongue and stomach!

In what ways do you strive to or accomplish "Being Essential?"

Don't forget to tag me in your photos online @lizeeangel or using #lizeeangel. And as always, comment below and please, like, share and follow me on youtubeinstagram, twitter, facebook and pinterest

seafood, fast, keto, salmon, gluten free
seafood, keto, healthy, low carb,
caribbean, american
Yield: 4Pin it

Island Salmon & Avocado-Pepper Relish

Blackened salmon with an island vibe. Spicy seasoning with the cooling effect of the creamy avocado. The coconut adds just a touch of sweetness and texture and at under 500 calories and over 30g fat, you can definitely be happy your keto!

prep time: 10 minscook time: 10 minstotal time: 20 mins


For the Salmon
  • 4 5oz Salmon Filets
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp allspice
  • 3 tbsp olive oil
  • 1/2 cup unsweetened coconut flakes, toasted
For the Relish
  • 1 ripe avocado
  • 1 Roma Tomato, diced

  • 1/2 Orange Bell Pepper, finely diced

  • 1/2 Red onion, finely diced

  • 1/2 tsp Crushed Red Pepper (or to taste)

  • 1/2 lime, juiced

  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper


  1. In a small bowl, combine spices for salmon to create a rub. Rub evenly on flesh of salmon filets, set aside.
  2. In a medium bowl, combine all relish ingredients and toss with spoon. Taste and add salt and pepper until desired flavor is achieved. I used a pinch around 1/2 tsp salt and of crushed black pepper. Keep air tight if not using immediately.

  3. Heat oil in a heavy bottomed skillet, like a cast iron or cast iron grill pan, over medium heat. Once hot, add oil and heat until it begins to smoke quite a bit. Place filets in flesh side down in pan and turn heat back on, cooking for 2-3 minutes. Use a spatula to turn over the filets and cook on skin side until crispy, about 5 minutes. remove from pan and place on a paper towel lined plate to allow to drain and rest. *When cooking on either side, fish should easily lift from pan.*

  4. Finish salmon by placing relish on top of salmon and sprinkling with toasted coconut. Enjoy!



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Created using The Recipes Generator

This post was longer than future posts since I felt the need to introduce myself as well as give a bit of the explanation behind my motivation for the blog. I hope to gain readers and provide more healthy recipes and dining out tips in the future, more concisely. Special thanks to Jessica Hinkle for her encouragement and help in creating the name and tagline for the blog!