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Everyone will love this Grilled Salmon with Avocado Ceviche-Style Salsa! Delicious and quick to make – marinate the salmon in 5 simple ingredients, then grill and top with fresh avocado ceviche-style salsa for a Mexican-Inspired dish with a healthy, flavorful kick!
Salmon is one of those easy, meals with an elegant flare and minimal clean-up that lends itself to many meal variations. The flavor combinations in this dish are inspired by the Mexican ceviche-style salsa and fresh grilled vegetables I remember eating at a friend’s house when I was a teenager living in Tucson, Arizona.
When I’m looking for a meal that’s delicious, healthy, nutritionally-satisfying, and quick to fix, fresh salmon tops my list. Add in salmon’s versatility in grilling, smoking, poaching, or even serving raw in some recipes, its endless options for flavoring before cooking using marinades or rubs, or for serving it up with toppings and complimentary sides, and you’ve got the main course that offers maximum flexibility. Because its rich and fatty, containing Omega 3 fatty acids, its good for your health too!
How many times have you been frustrated by an experience like this yourself?
For us, salmon sticking to the grill has been a practice that has taken years – yes, you heard me right, years of trial and error to resolve. Thankfully, we’ve discovered these eight handy little tips for grilling salmon that has ended our salmon grilling frustrations.
1. Preheat grill to 400-425ºF.
2. Let your salmon rest at room temperature for about 30 minutes before grilling, so it cooks more evenly.
3. Leave the skin on the salmon.
4. Cut the salmon into serving size portions before grilling to make it easier to handle.
5. Spray a high-heat grilling spray on the grill grates before placing the salmon on the grill.
6. Place the skin side down first, cooking for 3-4 minutes on that side.
7. Spray high-heat grilling spray onto the grill grate next to the salmon fillet portion. Gently, turn (almost rolling) the fillet to turn onto the sprayed grill and cook for about 1 minute more without moving.
8. Fillets are done when the salmon fillet turns dark pink.
Arrange one portion of grilled vegetables and salmon on the plate. Top the salmon with the desired amount of ceviche-style salsa topping (don’t forget to add the avocado), and garnish with parsley. Enjoy!
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2. Pour mixture over the fillet of salmon in a bowl, cover, and refrigerate for 1-2 hours before grilling.
3. Preheat gas grill to 400-425ºF.
4. Let the salmon rest at room temperature for about 30 minutes before grilling, so it cooks more evenly.
5. Leave the skin on the salmon.
7. Spray a high-heat grilling spray on the grill grates before placing the salmon on the grill.
8. Place the skin side down first, cooking for 3-4 minutes on that side.
9. Spray high-heat grilling spray onto the grill grate next to the salmon fillet portion. Gently, turn (almost rolling) the fillet to turn onto the sprayed grill and cook for about 1 minute more without moving.
4. Remove the vegetables, cover with foil and place in a warming oven or the upper rack of the grill to keep warm.
1. Combine the canned chopped tomatoes with chili, red onion, cucumber, celery, jalapeno, ketchup, hot sauce, lime juice, salt, and chopped parsley. Stir to mix and refrigerate until needed.
*Keep onion slices together for grilling by inserting a toothpick sideways through all the layers. Doing this will make it much easier for moving and flipping them on the grill.
Substitute Chicken - This recipe works well for grilled chicken breast too! Grill the chicken to an internal temperature of 160ºF for perfectly moist grilled chicken breast meat.
Add Shrimp to the Ceviche-Style Salsa - Add cooked shrimp to the ceviche-style salsa while it chills. Serve it up in parfait or martini glasses with corn tortilla chips on the side for a pre-dinner appetizer. Be sure to reserve approximately one cup of the saucy salsa for topping the portions of grilled salmon when serving.
To Add Shrimp You'll Need:
1-pound medium-size cooked Shrimp.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Copyright © 2018 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com
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I’m Kymberley: former nonprofit director, now full-time blogger. My husband Mark, and I share our rural home in the heart of Central Wisconsin in an area known as “The Holyland.” We love visiting cool places across America, learning about the food, the people, culture, and the local history. Our favorite things are eating great food, dark chocolate, weekend coffee, lazy summer days, all sorts of music, and time with our grandchildren.
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