Grilled Salmon with Avocado and Cucumber Salsa

  • Yield 4 servings

Perfectly cooked salmon topped with a tasty salsa.


Grilled Salmon:
2 tablespoons olive oil
2 tablespoons lemon juice
3 -- garlic cloves, minced
-- Salt and pepper to taste
4 -- salmon fillets
Avocado and Cucumber Salsa:
1 1/2 cups cucumbers, peeled, seeded and diced into 1/4-inch cubes
1/3 cup red onion, finely diced
1 -- jalapeno chile, seeded and minced
3 -- garlic cloves, minced
1/2 cup tomato, seeded and diced (or halved cherry tomatoes)
1 tablespoon freshly squeezed lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon sugar
1/4 cup seasoned rice vinegar
1/4 cup fresh cilantro leaves, roughly chopped
3 tablespoons olive oil
1 cup fresh avocado, cut into 1/2-inch pieces


  1. For the Salmon: In a small bowl, combine the olive oil, lemon juice and garlic.  Add some salt and pepper and rub mixture over fillets.  Cover and refrigerate for 1 to 2 hours.  Grill on a hot grill for 3 to 4 minutes per side or just until cooked, but not overcooked.
  2. For the Salsa: Combine the salsa ingredients in a bowl.  Let stand at room temperature for 30 minutes to allow the flavors to blend.  Serve over the grilled salmon.

Recipe reprinted with permission from Ducks Unlimited’s The Hunter’s Table; Wild Flavors From Duck Country (Ducks Unlimited, Inc. 2010).




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