tchudanaiasod

  GUACAMOLE WITH SPICY GRILLED SALMON PREP TIME   5 MINUTES COOK TIME   15 MINUTES TOTAL TIME   20 MINUTES INGREDIENTS Ingredients for 4 servings 8oz raw center-cut salmon fillet spray avocado oil 1 tablespoon smoked paprika 1 1/2 teaspoons cumin pinch of sea salt & pepper Guacamole 2 large avocados 2 Roma tomatoes, diced 1/2 medium red onion, diced 1 cup finely chopped cilantro 1 teaspoon cumin juice from 1 lime sea salt & pepper to taste

  Photo:   A.A. Newton One of my favorite Panic Meals involves  whatever sad produce I have in the fridge, purposefully burned to a crisp and puréed with something fatty . It’s a great way to revive vegetables that have long passed their prime   and   an excuse to have chips and dip for dinner—which is always a plus. Recently, I encountered a substance that rekindled my interest in this food genre: A small jar of  imported Italian artichoke spread , which I bought for a picnic back when the air was safe to breathe. As far as I can tell, it’s puréed artichokes bound together with sunflower seed oil and seasoned with a bit of salt. It’s unbelievable. There’s no dairy involved, but it’s super creamy, and it packs a concentrated punch of pure artichoke flavor—like the best spinach artichoke dip you’ve ever had, all artichokes and no filler. Naturally, I needed to figure out how to make it. I’m thrilled to report that it’s as easy as I though...