Do You Want to Build a Snowman?

First of all, let me apologize for the recent radio silence. Tommy and I moved to a new apartment and only just got our internet set up, no thanks to the perennially awful Orange.

Anyway, it is currently 55 degrees in my bedroom. It is currently 57 degrees outside. People are always telling me, "Oh Jess, you're so lucky to be living in Spain! I bet it's so nice and warm there!"

Well I'm calling bullshit. Yes, maybe we don't have to contend with a polar vortex or blizzards that would make your average midwesterner consider staying off the roads, but at least YOU ALL IN AMERICA HAVE CENTRAL HEATING.

I'm currently wearing a long sleeve thermal shirt, a wool sweater, a hoodie and a scarf. There is a blanket over my legs and one wrapped around my shoulders. I have given up on my ears and nose. They are being sacrificed to the weather gods.

Yesterday, Tommy and I were so cold that we just went and got back in bed under all 3 blankets in our fleece sheets (not flannel, FLEECE -- they are the effing greatest. It's like sleeping in a sweatshirt that's still all fuzzy) and took my travel alarm clock which has a thermometer under there with us. We huddled like two sad rabbits in a fuzzy rabbit warren and watched the numbers tick up degree by degree until it was confirmed that it was at least 20 degrees colder outside of the blankets. This depressed us somewhat.

Spain is great for a lot of reasons but apartment construction is not one of them. Stone captures all that cold and damp really effectively.

So to combat these bone-chilling temperatures, I'm giving you guys a recipe that will warm you right up...because it is spicy as all hell. Nothing like some good chili pepper sweats to make you forget that your pinky finger is starting to turn the color of a blueberry!

This recipe is incredibly easy and incredibly delicious as well. You would think that avocado and salmon don't go well together but you would also be wrong. Gotta get that good fat as TMo would say. This pairs nicely with some toasty brown rice to bring the flavors all together. Feel free to reduce the levels of heat if you're sensitive to spice but I think it's pretty damn delicious as is.

I made this in a George Foreman grill because they are the greatest invention ever but you can also grill the salmon or use your broiler. Just don't overcook it because ew.

Speaking of salmon, Tommy and I got the best piece of salmon I've ever tasted a few weeks ago. It was so mild and delicious it honestly was like eating pure butter. I love living in a coastal city. Seafood for everybody! Seafood for all! You get a fish and you get a fish and you get a fish everybody gets a fish!

Ingredients:

For the Salmon:
2 lbs. of salmon, cut into 4 pieces
1 tbs. EVOO
1tsp. salt
1 tsp. ground cumin
1 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. ancho chili powder
1/2 tsp. crushed reds
1 tsp. freshly ground black pepper

For the Avocado Salsa:
2 avocados, diced
1/2 small red onion, roughly chopped
Juice from 2 limes
1 clove garlic, finely minced
1-2 tbs. finely chopped cilantro or parsley (I use parsley because cilantro tastes like soapy dishwater to me)
Salt and more crushed reds (if desired) to taste

1. Combine spice mixture in a small bowl.

2. Rub salmon fillets with EVOO and spice mixture, coating evenly. Refrigerate for 30 minutes (but no longer).

3. While the fish is chilling, combine all ingredients for the avocado salsa and chill.

4. Grill, George Foreman (I just made that a verb), or broil the salmon until flaky and no longer translucent in the center, about 5-8 minutes depending on thickness of the fillet.

5. Serve the salmon with a hefty dollop of avocado salsa on top.