“Grilled Salmon with Avocado–Ginger Salsa”
By Chef Mark Shoopman of Lutheran Hillside Village
Preparation for 2 servings
4 each Fresh Salmon filets, skin on
2 tablespoons Olive oil
Pinch Sea salt and freshly ground pepper
1 each Firm ripe avocado diced
½ cup Plain Greek yogurt
½ each Jalapeno pepper, seeded, minced
2 each Green onion, thinly chopped
1 each English cucumber, seeded and diced
1 teaspoon Fresh cilantro, minced
1/3 cup Pickled ginger, drained and finely chopped
1 teaspoon Fresh jalapeno, minced (optional)
To Taste Sea salt and Freshly ground black pepper
Step 1 - In a medium size non-metallic bowl, toss all the salsa ingredients together and chill for one our or more.
Step 2 –Gently sprinkle the salmon filets with the salt and pepper. Place onto a preheated grill and cook evenly to an internal temperature of 135 degrees F, or about 4-5 minutes each side.
You may also season and bake in a preheated oven at 350 degrees F for approximately 20 minutes or until reaching an internal temperature of 135 degrees F.
Place the salmon filets onto heated dinner plates. Lovingly spoon the salsa over the filet and garnish with fresh lemon wedges and a sprig of fresh cilantro. Serve with your favorite sides and enjoy!
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