By Tracey Seaman
You can add zing to the avocado with a bit of wasabi paste. We drizzled the finished salmon with Balsamic glaze and a sprinkling of sea salt. You could add a dash of Tamari instead if desired. Serve the salmon with a side salad or as a topping for garlicky Crostini.
Grilled Wild Salmon with Avocado and Pickled Ginger
- 2 ripe Hass avocados
- 2 tablespoons freshly squeezed lime juice or lemon juice
- 1 very small red onion, finely diced
- Sea salt and freshly ground pepper
- 2 (8-ounce portions) Sockeye salmon, 1/2-inch thick and 7-8 inches long
- Avocado oil
- ¼ cup or more drained pickled ginger
- Balsamic glaze, for drizzling
- Halve, pit and dice the avocados and transfer to a medium bowl. Stir in the lime or lemon juice and onion and season to taste with salt and pepper. Chill until ready to use.
- Preheat the grill to medium.
- Drizzle the salmon with avocado oil and sprinkle salt and pepper on top. Add to the grill skin down, cover and cook until edges are light pink and centers are warm but still opaque, 7 -8 minutes. Transfer salmon to a platter and let cool.
- Transfer to plates and serve with avocado and ginger.