Grilled Salmon with Avocado Crème & Mango Salsa


 (Jill Churco)

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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.



  • 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

Avocado Creme

  • 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

Mango Salsa

  • 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


Step 1:

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

Step 2:

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

Step 3:

  • 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.

Step 4: Avocado Creme

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

Step 5: Mango Salsa

  • 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)