Grilled Salmon with Avocado Crème & Mango Salsa

(Jill Churco)

Summer is upon us and it’s time to fire up the grill, but there’s no reason to limit yourself to burgers, dogs and ribs. This light and delicious salmon is a welcome change to the heavier grill fare and is so versatile you can easily change out the salmon for halibut, mahi mahi , chicken or even tofu.

Cook Time:12 min

Prep Time:20 min

Total Time:32 min

Servings: 2

Ingredients:

2 x 8 Ounce center cut salmon filets

1/4 Cup olive oil

Fresh squeezed juice of 2 lemons

1 Tablespoon honey

1 Teaspoon cumin

1 Teaspoon smoked paprika

1 Teaspoon chili powder

Salt and pepper to taste

1 Large avocado, shelled and pitted

1/2 Cup plain non-fat greek yogurt

1 Tablespoon mayo (optional)

1/4 Cup olive oil

1 Teaspoon hot sauce

Fresh squeezed juice of two lemons

1/2 Teaspoon salt

2 Garlic cloves

1 Ripe mango, peeled, pitted, and diced (about 1 1/2 cup)

1/2 Medium red onion, finely chopped

1 Jalapeño chile, minced (remove seeds for less heat)

1 small cucumber, peeled and diced

1 small red pepper, diced

3 Tablespoon fresh cilantro leaves, chopped

3 Tablespoon fresh squeezed lime juice

Salt and pepper to taste

Preparation:

Whisk together olive oil, lemon juice, honey, cumin, smoked paprika and chili powder in a bowl or large measuring cup

Place salmon filets in a plastic food storage bag and pour the marinade over the filets. Marinate for 20 minutes.

Heat grill to approximately 375 degrees. Place salmon filets skin side up and grill for 8 minutes. Turn salmon skin side down and grill for additional 4 minutes or until the salmon is just cooked through.

Place all ingredients in the bowl of a food processor. Process until mixture is smooth and creamy. Consistency will be thick.

Combine all of the ingredients in a bowl. Season to taste with salt and pepper. (This can be made up to 2 days ahead of time and stored in the fridge)