Cooking for Luv: Vegetarian + Vegan Recipes
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Roasted Watermelon “Salmon” with Avocado Crema and Cucumber Radish Chop

03 Aug Roasted Watermelon “Salmon” with Avocado Crema and Cucumber Radish Chop

Want to blow your dinner companions minds? Serve them up this magical feat of culinary trickery. These slabs of watermelon have been transformed in texture and flavor with just a little spin in the oven, and actually come out looking so much like a piece of salmon that people have to do a double take when you tell them it’s fruit. Topped with crunchy spicy chopped veg and a bright avocado crema, you’ll have a light and gorgeous starter course that is a perfect summer alternative to the traditional watermelon salad.

Roasted Watermelon "Salmon" with Avocado Crema and Cucumber Radish Chop
Serves 4
Total Time
1 hr 45 min
Total Time
1 hr 45 min
"Salmon"
  1. 1 mini seedless watermelon, rind removed and cut vertically into 4 1" thick slabs
  2. Flake sea salt
  3. High quality olive oil
  4. Lime wedges
Chop Ingredients
  1. 2 persian cucumbers or 4" section of an English cucumber
  2. 4 radishes
  3. 2 small shallots or 1 large (should end up being a quarter of the amount of the cucumber and radish when chopped)
  4. 1/2-1 serrano chili (depending on chili heat and desired level of spice)
  5. 2 tablespoons of chopped cilantro
  6. Juice from 2 limes
  7. Kosher sea salt
Avocado Crema Ingredients
  1. 1 ripe Haas avocado, smashed with a fork
  2. 1/3 cup Mexican Crema or Sour Cream (Vegans- use Follow Your Heart's Sour Cream)
  3. Juice from 1 lime
  4. Pinch of kosher sea salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Place watermelon on a parchment paper lined baking sheet and bake for 1.5 hours, turning over after 45 minutes, until slightly caramelized and resembles a piece of cooked salmon. Gently scrape out the visible white seeds on each side (take care when flipping they will break if you're not careful) with a spoon, taking care not to damage the watermelon too much. Sprinkle with sea salt and let cool to room temperature.
  3. Finely dice your cucumbers, radish, shallot, and chilis into equal sized pieces (go super small!). Stir in chopped cilantro and season with salt and lime juice.
  4. Combine your crema ingredients in a high powered blender and mix to a smooth sauce.
Assemble
  1. Drizzle watermelon with a little olive oil, top each piece with 2 tablespoons of the chop and 1 tablespoon of the crema (you'll have leftover of the crema, save for taco night!) and an extra sprinkle of sea salt. Serve with lime wedges.
Notes
  1. A giant thank you to my buddy, vegan mad genius Chef Hiram Camillo, who taught me this amazing method of watermelon cooking magic!
cooking for luv http://cookingforluv.com/
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