My family has gone on a chicken strike.
Apparently, I make it too often, even though I try my best to vary the recipes I use.
They love pork, but honestly, I get tired of that, too.
We never, ever, get tired of salmon, however.
This recipe has pretty much all my favorite things. I can’t get enough of avocados this spring so to make an avocado salsa brings me closer to heaven, I think. We love to grill, and we love Friday nights on the porch.
Plus, between the salmon and the avocado, this recipe will be chock full of “good,” heart-healthy fats.
Try it this weekend!
Grilled Salmon with Avocado Salsa
2 lb salmon, cut into 4 pieces
1 Tbsp extra virgin olive oil
1 tsp salt
1 tsp ground cumin
1 tsp paprika powder
1 tsp onion powder
1/2 tsp ancho chile powder
1 tsp black pepper
For the avocado salsa:
1 avocado, sliced
1/2 small red onion, sliced
1 jalapeño pepper, diced
juice from 2 limes
1-2 Tbsp cilantro, finely chopped
salt, to taste
Mix the salt, chile powder, cumin, paprika, onion and black pepper together; rub the salmon fillets with olive oil and this seasoning mix.
Refrigerate for at least 30 minutes.
Preheat the grill to medium.
Combine the avocado, onion, cilantro, lime juice, jalapeño and salt in a bowl and mix well; chill until ready to use.
Grill the salmon to desired doneness (salmon tastes best with a pink center and is perfectly safe to eat).
Top with avocado salsa.
Nutritional Information: Calories Per Serving: 419, Calories from Fat: 224, Fat: 25 g, Trans Fat: 0 g (4 g Saturated Fat), Cholesterol: 100 mg, Sodium: 689 mg, Potassium: 1116 mg, Carbohydrates: 6 g, Fiber: 3 g, Sugar: 1 g, Protein: 45 g.
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