Best 4 Roasted Mackerel And Avocado Salad Recipes

Welcome to a culinary journey that celebrates the harmonious blend of flavors and textures in our Roasted Mackerel and Avocado Salad. This dish is a symphony of fresh, vibrant ingredients, each contributing their unique charm to create a memorable dining experience.

At the heart of this salad lies the roasted mackerel, its tender flesh infused with a smoky, savory aroma. The avocado, with its creamy richness, provides a contrasting smoothness, while the peppery arugula adds a refreshing bite. Cherry tomatoes burst with juicy sweetness, and crispy shallots bring a delightful crunch.

To elevate the flavors even further, a zesty lemon-tahini dressing ties all the elements together, its tangy brightness cutting through the richness of the avocado and mackerel. This dressing is a symphony of flavors, combining the nutty earthiness of tahini with the brightness of lemon juice, a touch of garlic for depth, and a hint of honey for a touch of sweetness.

Alongside the main salad recipe, we also offer variations to cater to diverse preferences and dietary needs. For those who prefer a vegetarian option, the Roasted Avocado and Chickpea Salad provides a hearty and flavorful alternative, with crispy roasted chickpeas replacing the mackerel. For those seeking a lighter meal, the Avocado and Quinoa Salad offers a protein-packed and refreshing option, featuring fluffy quinoa and a zesty lemon-herb dressing.

Whether you're a seafood enthusiast or a vegetarian seeking a satisfying and delectable dish, our Roasted Mackerel and Avocado Salad, along with its variations, promises to tantalize your taste buds and leave you yearning for more. Let's dive into the recipes and embark on a culinary adventure that celebrates the bounty of fresh, wholesome ingredients.

Here are our top 4 tried and tested recipes!

MEDITERRANEAN OVEN ROASTED SPANISH MACKEREL RECIPE

Mediterranean Oven Roasted Spanish Mackerel Recipe image

Easy all-star whole roasted Spanish Mackerel Recipe. Prepared Mediterranean-style with a stuffing of garlic, fresh herbs and lemons. Roasted in foil!

Provided by The Mediterranean Dish

Categories Entree

Time 40m

Yield 2

Number Of Ingredients 13

Ingredients

3 large garlic cloves
1 tsp salt, more for later
1 tsp ground coriander
1/2 tsp ground cumin
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh dill
1 1/2 lb whole Spanish Mackerel, cleaned and gutted (but with head)
1 lemon, thinly sliced
Early Harvest extra virgin olive oil
2-3 tbsp fresh lemon juice
3-Ingredient Mediterranean salad recipe, or Fattoush salad recipe, Mediterranean Potato Salad or simple sliced garden veggies, salted and drizzled with olive oil
Tahini sauce
1 Lebanese rice recipe

Steps:

Preheat the oven to 350 degrees F and set a roasting sheet pan inside to warm.
Using a mortar and pestle, crush garlic with salt until smooth. Add coriander and cumin and continue crushing. Mix in parsley and dill.
Pat the fish dry, inside and out. Remove the dark vein that runs along the back of the cavity, if it's still there. And if needed, run your knife along the cavity to open it up some more. Salt generously inside and on both sides outside, then place on a lightly oiled piece of foil that is large enough to enclose the fish.
Stuff the fish cavity with lemon slices and the garlic and herb mixture you just prepared. Drizzle generously with olive oil.
Fold the foil over the fish lengthwise, tightly closing the top seam to trap the steam. Place the foiled fish on top of the hot sheet pan and bake in the 350 degrees F heated-oven for 30-40 minutes, depending on the thickness of the fish.
Remove from heat and add the lemon juice. Serve immediately with suggested sides and salads (see ingredient list).

ROASTED WHOLE MACKEREL

Roasted Whole Mackerel image

Provided by Alex Guarnaschelli

Categories main-dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 6

Ingredients

1 (2 to 3-pound) whole mackerel (or bluefish), scaled, gutted, gills removed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 lemon, cut into 1-inch slices
Leftover fennel stalks and fronds
1 lemon, washed and cut into wedges

Steps:

Preheat the oven to 500 degrees F. Put a baking sheet on the rack in the center of the oven and close the door. Drizzle both sides of the fish with olive oil and season the inside and outside with salt. Stuff the cavity with the lemon slices and the leftover fennel stalks and fronds.
Open the oven door and carry the fish over squarely in both of your hands. Put the fish in the center of the hot sheet pan and quickly close the door so minimal heat escapes. You should hear the fish sizzle slightly as it hits the hot sheet pan. Reduce the heat to 450 degrees F and cook for about 20 to 25 minutes, then open the door to look at the fish. The eyes will turn white when it s cooked. Touch the fish near the head. It should feel fairly firm, if cooked. Remove the sheet pan from the oven and allow it to rest a few minutes as is.
Use 2 spatulas, 1 under the head and the other under the midsection, to transfer the fish to a serving platter. Use a paring knife to gently cut around the head and the tail. Cut down the length of the back until you can insert 1 of your spatulas down the length of the top fillet and lift it off the bone. Then, lift the head and the full backbone off the fish, unveiling the second fillet. Season the fish with a pinch of salt and lemon juice. Serve with lemon slices.

ROAST RADISH, NEW POTATO & PEPPERED MACKEREL SALAD

Roast radish, new potato & peppered mackerel salad image

This quick and easy lunch or supper features omega-3 rich fish and a creamy yogurt and lemon dressing

Provided by Jemma Morphet

Categories Dinner, Lunch, Supper

Time 45m

Number Of Ingredients 9

Ingredients

2 x 200g bags radishes
500g baby new potatoes , halved (or quartered if large)
5 tbsp olive oil
3 tbsp Greek-style yogurt
juice 0.5 lemon
1 small garlic clove , crushed
½ small pack dill , most finely chopped, a few fronds reserved to garnish
2 bags lamb's lettuces (about 140g)
300g pack smoked peppered mackerel fillets, skin removed, broken up into large flakes

Steps:

Heat oven to 220C/200C fan/gas 7. Put the radishes and potatoes in a shallow roasting tin. Drizzle with 2 tbsp of the olive oil and season. Roast in the oven for 30 mins, tossing once, until tender and golden.
Meanwhile, make the dressing. Whisk together the remaining oil, the yogurt, lemon juice, garlic, chopped dill and seasoning. It may separate slightly and need whisking again before serving.
Remove the veg from the oven and allow to cool for 5 mins. Toss the lettuce in the dressing, top with the veg and then the fish. Sprinkle over the reserved dill fronds and serve.

Nutrition Facts : Calories 548 calories, Fat 41 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium

ROASTED MACKEREL WITH GARLIC AND PAPRIKA

Roasted Mackerel with Garlic and Paprika image

Provided by Gordon Ramsay

Categories Fish Garlic Potato Roast Dinner Seafood Paprika Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 13

Ingredients

2 garlic cloves, peeled
2 tsp paprika
1 tsp sea salt, plus more to taste
Olive oil
8 mackerel fillets, skin on
1 pound new potatoes
2-3 scallions, trimmed and thinly sliced
For the vinaigrette
Pinch of saffron
1 Tbsp white wine vinegar
1 tsp Dijon mustard
1/4 cup extra virgin olive oil
Sea salt and freshly ground black pepper

Steps:

1. Preheat the oven to 400°F.
2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.

Tips:

Choose the right mackerel: Look for mackerel that is fresh and has a firm texture. Avoid fish that is soft or has a slimy appearance.
Cook the mackerel properly: Mackerel can be cooked in a variety of ways, but roasting is a great option because it helps to preserve the fish's delicate flavor. To roast mackerel, simply preheat your oven to 400 degrees Fahrenheit and cook the fish for 15-20 minutes, or until it is cooked through.
Pair the mackerel with the right ingredients: Mackerel is a versatile fish that can be paired with a variety of ingredients. Some popular options include avocado, lemon, and herbs. You can also add mackerel to salads, sandwiches, and tacos.
Enjoy the mackerel fresh: Mackerel is best enjoyed fresh, so try to eat it within a day or two of cooking it. If you need to store the mackerel, you can wrap it in plastic wrap and place it in the refrigerator for up to 3 days.

Conclusion:

Roasted mackerel and avocado salad is a delicious and healthy dish that is perfect for a summer meal. The mackerel is roasted until it is flaky and tender, and the avocado adds a creamy and rich flavor. The salad is also packed with nutrients, including omega-3 fatty acids, protein, and fiber. If you are looking for a new and exciting way to enjoy mackerel, this recipe is definitely worth trying.