Pan Seared Salmon with Zucchini and Sweet Potato Pancakes Served with Pineapple and Avocado Salsa

Pan Seared Salmon

• 2 salmon fillets, BBQ cut
• 1/2 tablespoon olive oil
• 1 teaspoon smoked paprika
• ¼ teaspoon cayenne
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions

1. In a small bowl mix paprika, cayenne, garlic powder, salt and pepper and rub over the flesh side of the salmon.
2. Heat olive oil in a pan on medium until hot. Add the salmon, skin side down, and cook for 3-4 minutes. Turn the salmon and cook 3-4 minutes or until cooked through.
3. Serve with the zucchini and sweet potato pancakes.

Zucchini and Sweet Potato Pancakes

Ingredients

• 2 zucchini, shredded
• 1 sweet potato, shredded
• 2 eggs
• 2 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• Non stick cooking spray or olive oil

Directions

1. Shred the zucchini and sweet potato with a cheese grater.
2. Mix in the eggs, paprika, garlic powder, salt and pepper.
3. Heat a griddle on the stove top and spray with non stick cooking spray or cover with a little oil.
4. Form small pancakes with a 1/3 cup measuring cup and place on griddle.
5. Cook for about 4 minutes and then flip and cook for 4 minutes.
6. Serve with the salmon and salsa.

Pineapple Avocado Salsa

Ingredients

• ½ cup pineapple, diced with some juice (1 tablespoon)
• ½ avocado, diced
• ⅛ cup jalepeno, diced
• 1 tablespoon fresh cilantro, chopped
• juice from 1 lime, about 2 tablespoons
• 1/4 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Mix all ingredients in a bowl and serve with the salmon and pancakes.