Recipes of Kurt Dixon

Registered dietitian

Body Refined, a Health & Wellness practice

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Grilled Salmon With Tomato-Avocado Salsa

Thursday, May 16, 2019
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Total time
20 minutes
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Preparation time
20 minutes
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Portions
4

Here we combine two of the our favorite early-summer ingredients—cherry tomatoes and fresh basil—into a fresh take salsa. For the crispiest skin (that doesn’t stick to the grill), be sure your grill grates are very clean and the grill is preheated for at least 15 minutes. Avocado adds creaminess and a punch of gut-healthy prebiotics.

Ingredients
or2 cups cubed avocado
or1 cup halved yellow heirloom cherry tomatoes
or2 tablespoons chopped fresh cilantro
or1/2 teaspoon chopped serrano chile
or1 1/2 tablespoons sliced shallot
or1 teaspoon fresh lime juice
or1 teaspoon kosher salt, divided
or3/4 teaspoon black pepper, divided
or1 tablespoon olive oil
or4 (6-oz.) skin-on salmon fillets
Preparation
1.
Preheat grill to medium-high (about 450°F). Combine avocado, tomatoes, cilantro, serrano, and shallot in a medium bowl. Whisk together lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; drizzle over avocado mixture, and stir to coat.
2.
Brush olive oil on both sides of salmon; sprinkle with remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper.
3.
Place salmon, skin side down, on grill; cook, flipping once, until salmon is opaque and cooked through, about 3 minutes per side. Serve salmon topped with salsa.
4.
Serves 4 (serving size: 1 salmon fillet and 3/4 cup salsa)
Nutritional information
Per 100 gPer portion (291 g)% DRI
Energy129 kcal375 kcal19 %
Fat8 g22 g34 %
Fatty acids, total saturated1 g3 g17 %
Cholesterol27 mg78 mg26 %
Sodium248 mg723 mg30 %
Carbohydrate3 g9 g3 %
Sugars0 g1 gremove
Fiber2 g6 g22 %
Protein13 g37 gremove