The guacamole salsa is a riff on the taqueria salsas at taco joints. It’s much thinner than regular guacamole. A bit of water stretches expensive avocados at taquerias. Here you want it to flow and not overpower the fish. Different intentions. Same result. The salmon is gently cooked in butter. You don’t want it to brown and you don’t want it overdone. I take it to translucent inside. That’s how I like it. If you like it flaky, then cook it longer. But if you like sushi and you’ve never cooked your salmon to just barely done give it a go. It’s delicious. Worst case you can just cook it some more. Best case you discover something new. Salmon with quinoa salad. Try it for a weeknight dinner sometime.
