This summer-inspired recipe calls for fresh, nutrient-rich ingredients. It’s a recipe you can turn to when you’re cooking for a crowd. And it’s simple, so you can spend less time cooking and more time in the company of family and friends. This recipe is high in (at least 20% of Daily Value) dietary fiber (>5g), protein, vitamin A, vitamin C, potassium, and folate, and delivers a good source (10%-19% of Daily Value) of iron.
Grilled Salmon and Veggies with California Avocado Cilantro Sauce
Total Time: 50 min
Cook Time:
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Cook Time:
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Nutrition information
per serving
Serves: 6
Ingredients
Avocado Cilantro Sauce 1 lime 2 ripe, Fresh California Avocados, seeded, peeled, and cut into quarters 1/2 cup plain, low-fat yogurt 1/3 cup packed fresh cilantro leaves 1 Tbsp. Extra virgin olive oil 1/2 tsp. kosher salt As needed Freshly ground black pepper, to taste Grilled Salmon and Veggies 3 large bell peppers (use a variety of colors), trimmed, cut into 1-in. pieces 2 medium zucchini, trimmed, cut in half, lengthwise, and then cut into ½-in. half-moons 1 medium red onion, peeled and cut into 1-in. pieces 1 Tbsp. Extra virgin olive oil 1/2 tsp. kosher salt As needed Freshly ground black pepper, to taste 1 ripe, Fresh California Avocado, seeded, peeled, and cut into ¾-in. pieces 1 lime, cut into 8 wedges 6 6-oz. salmon fillets, skinnedInstructions
Grilled Salmon & Veggies with California Avocado Cilantro Sauce
- Zest the lime until it yields 1 Tbsp. of zest.
- Juice the lime.
- Place the zest and juice in the bowl of a food processor.
- Add the avocados, yogurt, cilantro, olive oil, and salt. Process until smooth, stopping a few times to scrape down the sides of the bowl.
- Season with additional salt and the pepper to taste.
- Transfer to a small serving bowl, cover with plastic wrap, and place in the refrigerator.
Grilled Salmon and Veggies
- Preheat the grill to medium high.
- Place the peppers, zucchini, and onion in a large bowl and stir to combine.
- Stir in the olive oil, salt, and a few cranks of pepper until the vegetables are well coated with the oil.
- Transfer to a large metal grilling basket.
- Place the basket on the grill and close the lid. Open the lid carefully every 5 minutes, stir the vegetables, and then close the lid again. Cook until golden and tender (20 to 25 minutes).
- Season the salmon with salt and pepper.
- Once the vegetables have cooked for about 15 minutes, place the salmon on the grill and cook until the fish flakes easily with a fork, about 5 minutes per side.
- When the vegetables are cooked, transfer to a large serving bowl and cool slightly.
- Meanwhile, squeeze 2 of the lime wedges over the avocado.
- Gently stir the avocado pieces into the cooked vegetables.
- Remove avocado from refrigerator and place a dollop on top of each piece of salmon.
- Serve salmon with the grilled vegetable/avocado mixture, remaining lime wedges, and additional sauce on the side.
Serving Suggestion: Serve with rice pilaf or another favorite grain such as farro or quinoa.
Beverage Pairing: Add a bubbly beverage to this dinner extravaganza such as seltzer mixed with cranberry juice or Prosecco.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Did You Know?
It’s a good idea to brush a little oil on the cut side of a California Avocado before grilling. They are also delicious in a host of other entrée recipes, from stove top to oven-baked to multi-cooker preparation.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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