Grilled Wild Salmon with Cucumber-Avocado Salsa

Name: Grilled Wild Salmon with Cucumber-Avocado Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 Tbsps chopped fresh chives; 2 Tbsps chopped fresh cilantro; 2 limes; 1 Tbsp extra-virgin olive oil; 1 teaspoons freshly ground pepper; 907 grams side of salmon, skin on; 6 servings Cucumber-Avocado Salsa; 1 teaspoon sea salt

The recipe Grilled Wild Salmon with Cucumber-Avocado Salsa could satisfy your Mexican craving in about 45 minutes. For $3.64 per serving, you get a main course that serves 6. Watching your figure? This gluten free, dairy free, and primal recipe has 252 calories, 31g of protein, and 12g of fat per serving. It will be a hit at your The Fourth Of July event. A mixture of chives, cucumber-avocado salsa, limes, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

Preheat grill to medium-high heat.

Equipment you will use

Grill

Place salmon on a work surface, and remove any excess fat. Feel for any small bones, and remove with tweezers or a strawberry huller.

Ingredients you will need

Strawberries

Salmon

Place salmon flat on a large glass baking dish. Rub salmon with oil; sprinkle with sea salt and next 3 ingredients.

Ingredients you will need

Sea Salt

Salmon

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Glass Baking Pan

Squeeze juice of 1 lime over salmon just before cooking. When the grill is hot, place salmon flesh side down, and cook, undisturbed, about 6 minutes or until salmon releases from grill easily and is golden brown on the cooked side.

Ingredients you will need

Salmon

Juice

Lime

Equipment you will use

Grill

Turn salmon over, and place it skin side down on a piece of heavy-duty aluminum foil (cut longer than the fish). Squeeze juice from remaining lime over salmon, and cook, covered with grill lid (or additional foil), 6 more minutes or until fish starts to flake. Lift salmon in aluminum foil from heat, and let rest, loosely covered, about 5 minutes before slicing. (It will continue to cook slightly.)

Ingredients you will need

Salmon

Juice

Fish

Lime

Equipment you will use

Aluminum Foil

Grill

Remove skin before serving.

Serve warm or at room temperature topped with Cucumber-Avocado Salsa.

Ingredients you will need

Cucumber

Avocado

Salsa

Equipment

Grill

Glass Baking Pan

Aluminum Foil

Ingredients

Servings:

2Tbsps

chopped fresh chives 2Tbsps

chopped fresh cilantro 2

limes 1Tbsp

extra-virgin olive oil 1teaspoons

freshly ground pepper 907grams

side of salmon, skin on 6servings

Cucumber-Avocado Salsa 1teaspoon

sea salt

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.