Grilled Salmon & Avocado Sauce Recipe

HomeRecipesMeals & DishesBBQ GrillingGrilled Salmon and Veggies with California Avocado Cilantro Sauce

Total Time: 50 min

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Cook Time: 25 min

Prep Time: 25 min

Nutrition information
per serving

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.

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Serves: 6

Ingredients
Instructions

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, skinned

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.