Our families really enjoyed this fun, light combination of salmon and “chips” and it took seconds to prep, thanks to Pinch!
We’re a fan of spice mixes. From shawarma to Montreal Steak Seasoning and all kinds of specialty mixes, we grab them again and again. And yes, we know, we can season things ourselves, but when you have the right combination of flavors in one bottle that you can pull out on a whim, it’s not overrated.
Our spice mixes are perhaps the quickest bottles in the spice drawer to get used up. Other than, perhaps, garlic and paprika.
These spices from Pinch are the latest we’re enjoying. The spices are premium quality and the flavors are bold and balanced. They’re perfect to have on hand as you start to use your grill and need an effortless go-to for your grilled meats and chicken. The Boss Brisket Blend is a great shortcut when you’re getting an Oven Smoked Brisket into the oven and the Busy Chicken Blend comes in handy when we’re just that…busy.
There’s no need for that much of a “recipe” when you’re using Pinch. There’s no need for lots of other ingredients (you don’t have so many of those on hand right now as it is). All you need is a bottle of Pinch and your main dish is done. And since we want a light dinner tonight after Yom Tov, we’re reaching for the King Salmon Rub.
Just sprinkle generously and bake and you have simply good, healthful salmon. If you’re using a leaner type of salmon, you can also drizzle some olive oil, but better varieties of salmon will be moist enough without it.
Bake your salmon on 400°F for 17-25 minutes, depending on the thickness of your fillets and the doneness that you like.
Tip from Pinch: Bake your salmon on top of lemon or lime slices for extra citrus flavor.
But even though the fish was easy to prep, we still want to make this a complete dinner. But we didn’t want it to be rice or another grain. These flatbreads or “chips” and guacamole is a much more fun way to complete our salmon dinner.
We used the rectangle Lavash-style wraps featured in this post, but if you use regular wraps, you can cut them like we did here with these wraps. Even better–season your wraps with Pinch’s Three Seasoning Blend. It’s usually perfect on chicken and also fish (and avocado too!), but it’s perfect here.
Scoop up some guacamole and salmon with your chips–the spices on Pinch’s King Salmon Rub, and the avocado and lime, with the crunch of the chips–it’s perfect together.
You can find Pinch online at PinchMySpice.com and in your local stores!
Enjoy!
Salmon Fish and Chips
Ingredients
- 1 ½ – 2 lbs salmon fillets
- Pinch King Salmon Rub
Guacamole:
- 2 ripe avocados
- juice of 2 limes or 1 lemon
- ¼ red onion, diced
- ½ tsp salt
Chips:
- 1 package Wraps or Lavash Sandwich Wraps
- Pinch Three Seasoning Blend
Instructions
- Preheat oven to 400°F.
- Line a baking sheet or baking pan with parchment paper. Add salmon fillets and sprinkle generously with Pinch King Salmon Rub. Bake for 17-25 minutes.
- Line a second baking sheet with parchment paper. Cut wraps to size and spread on baking sheet. Spray with nonstick cooking spray and sprinkle with Pinch Three Seasoning Blend. Bake for 7-10 minutes, watching carefully so they don’t burn! Every oven is different and one minute will make a difference, so keep an eye on these! When they are lightly browned and not limp, remove from oven.
- Prepare guacamole. Combine all ingredients.
- Enjoy salmon with chips and guacamole, scooping up some fish and guacamole in each bite.
Hi this isn’t sponsored?
If you look at the very end it says sponsored content
Oh I found it. It should really be labeled more clearly. I don’t mind sponsored content it’s just confusing when it’s not clearly labeled that way