Grilled Salmon with Avocado and Cucumber Salsa
This one is best cooked on a smoky grill, but you can broil or pan-sear if you’d prefer. The salsa has a mixture of textures from smooth and creamy to crunchy. If you make enough of it, it can serve as your salad course.
Grilled Salmon with Avocado and Cucumber Salsa
Ingredients
- 4 salmon fillets
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 garlic cloves minced
- salt and pepper
Avocado and Cucumber Salsa
- 1 1/2 cups cucumber; peeled seeded and diced into 1/4-inch cubes
- 1/3 cup red onion finely diced
- 1 jalapeno pepper seeded and minced
- 3 garlic cloves minced
- 1/2 cup tomato seeded and diced (or halved cherry tomatoes)
- 1 tablespoon freshly squeezed lime juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon sugar
- 1/4 cup seasoned rice vinegar
- 1/4 cup fresh cilantro leaves roughly chopped
- 3 tablespoons olive oil
- 1 cup fresh avocado; peeled seeded and cut into 1/2-inch pieces
Instructions
- In a small bowl, combine olive oil, lemon juice and garlic. Add some salt and pepper and rub mixture over fillets. Cover and refrigerate for 1 – 2 hours. Grill on a hot grill for 3 – 4 minutes per side or until just cooked, but not overcooked. Serve with Avocado and Cucumber Salsa.