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!
Whisk together olive oil, soy sauce, dijon mustard, lime juice, and garlic.
Pour mixture over the fillet of salmon in a shallow bowl, cover, and refrigerate for 1-2 hours before grilling.
Grilling the Vegetables
Preheat the grill to approximately 350-400ºF.
As the salmon marinades, prepare the vegetables for grilling. Combine red onion slices*, summer squash and zucchini (cut on the bias), and cherry tomatoes, olive oil, and spices in a large bowl tossing to coat evenly.
Place the vegetables using tongs onto the preheated grill and cook until they begin to brown, 3-4 minutes per side.
Remove the vegetables to a bowl, cover with foil and place in a warming oven or the upper rack of the grill to keep warm.
For the Ceviche-Style Salsa
As the vegetables are grilling, use a medium-size bowl to combine the chopped tomatoes, chilies, red onion, cucumber, celery, jalapeno, ketchup, hot sauce, lime juice, salt, and chopped parsley. Stir gently to mix and refrigerate until needed.
Before serving toss in one avocado, cut into chunks.
Grilling the Salmon
Preheat gas grill to 400-425ºF.
As the grill heats, remove the salmon from the refrigerator and let it rest at room temperature for about 30 minutes. This step will help the salmon to cook more evenly.
Leaving the skin on, cut the salmon into serving size portions before grilling to make them easier to handle.
Spray high-heat grilling spray on the grill grates before placing salmon on the grill.
Place the skin side down first, cooking for 3-4 minutes on that side.
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.
Fillets are done when the salmon turns dark pink.
Carefully peel the skin from each salmon filet and discard before plating.
Arrange one portion of grilled vegetables and salmon on the plate. Top the salmon with the desired amount of ceviche-style salsa (don't forget to garnish with chopped fresh cilantro or parsley, a squeeze of lime juice), and enjoy!
*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.More Options: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 pre-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 pre-cooked Shrimp.Soak the shrimp in lemon-lime infused water with a little salt for 30 minutes. Drain the shrimp well, then add to the ceviche-salsa mixture to marinate. Refrigerate at least 30 minutes or until needed; before serving toss in one avocado, cut into chunks.