Roasted Salmon with California Avocado, Hatch Chiles and Grilled Salad

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 Roasted Salmon with California Avocado, Hatch Chiles and Grilled Salad

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
    For California Avocado Hatch Chile Sauce
  ripe, Fresh California Avocado, peeled, seeded and roughly chopped
  roasted Hatch chiles, peeled, seeded and chopped
cup  loosely packed cilantro
  lemon, juice only
    For Grilled Avocado, Hatch Chile and Peach Salad
pt.  mixed small tomatoes like grape or cherry tomatoes, halved
  ripe, Fresh California Avocado, lightly grilled and diced
  As needed  2 large or 4 small roasted Hatch chiles, seeded and diced
  ears corn, lightly grilled and cut from cob (omit for Paleo)
  ripe peaches, lightly grilled and diced
Tbsp.  lemon juice
Tbsp.  olive oil
pinch  sea salt
  As needed  fresh cracked pepper, to taste
    For Salmon
1/4  tsp.  sea salt
tsp.  smoked paprika
tsp.  coconut sugar or brown sugar
  As needed  1.5-2 lb. side of wild salmon
1/2  Tbsp.  olive oil

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Blend all sauce ingredients until smooth. Refrigerate while you make salad and salmon.
  2. In a large bowl, mix all salad ingredients and taste to adjust seasoning. Refrigerate while salmon cooks.
  3. Preheat oven to 425 degrees F and line a baking sheet with nonstick parchment paper.
  4. In a small bowl, mix salt, paprika and sugar; sprinkle on the salmon. Brush both sides of the salmon filet with olive oil and bake skin-side-down for 20 minutes. Turn broiler on high for two minutes to give a nice crust to the top.

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.

Sabrina Modelle

Sabrina Modelle is the author and photographer behind the popular blog, The Tomato Tart. Her recipes and photographs have been featured on The Huffington Post, The Discovery Channel’s Green Wine Guide, The Jerusalem Post, and in The Green Market Baking Book (Sterling Press, 2010). Sabrina has been a web designer, usability expert, and brand consultant since 1994 and has worked with clients from Pepsi and Pet Smart to The ACLU and ASPCA. When she’s not working or instagraming, Sabrina can be usually be found at her home in the redwoods with her nose in a cookbook and a dog in her lap.

Sabrina is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.

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