Grilled Salmon and Veggies with California Avocado Cilantro Sauce

Grilled Salmon & Veggies with California Avocado Cilantro Sauce

1. Zest the lime until it yields 1 Tbsp. of zest.
2. Juice the lime.
3. Place the zest and juice in the bowl of a food processor.
4. Add the avocados, yogurt, cilantro, olive oil, and salt. Process until smooth, stopping a few times to scrape down the sides of the bowl.
5. Season with additional salt and the pepper to taste.
6. Transfer to a small serving bowl, cover with plastic wrap, and place in the refrigerator.

Grilled Salmon and Veggies

1. Preheat the grill to medium high.
2. Place the peppers, zucchini, and onion in a large bowl and stir to combine.
3. Stir in the olive oil, salt, and a few cranks of pepper until the vegetables are well coated with the oil.
4. Transfer to a large metal grilling basket.
5. 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).
6. Season the salmon with salt and pepper.
7. 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.
8. When the vegetables are cooked, transfer to a large serving bowl and cool slightly.
9. Meanwhile, squeeze 2 of the lime wedges over the avocado.
10. Gently stir the avocado pieces into the cooked vegetables.
11. Remove avocado from refrigerator and place a dollop on top of each piece of salmon.
12. 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.