Total Time: 52 min
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Grilled California Avocados and Hatch chiles are front and center in this beautiful salmon dish. The chiles and avocado come together to create a luscious smoky sauce and appear again in a grilled summer salad. This show stopping dish is deceptively simple and can be on your table in under an hour. You can even grill your corn, peaches, and chiles the day before to make things even easier on yourself.
Serves: 6
Serving Suggestion: Spoon some of the Hatch chile avocado sauce on the salmon, and top with some of the grilled salad. Serve the rest of the salad and sauce on the side.
Beverage Pairing: Bright and citrusy sauvignon blanc.
*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.
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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