Grilled Salmon with Avocado Salsa (Healthy Salmon Recipe!) - The Cookie Rookie® (2024)

FAQs

How do you make salmon salsa with avocado? ›

Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side. In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste. Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.

Similar to salmon, avocados also contain omega-3 fatty acids, but it's a specific kind typically found in plants. This particular omega-3 fatty acid is called ALA, and when paired with salmon, not only makes for a delicious meal, but also creates a robust dosage of healthy fats.

Grilling salmon imparts a smoky flavor and creates beautiful grill marks. The heat from the grill caramelizes the exterior, creating a delicious crust while keeping the flesh tender and moist. Because grilling is a relatively quick cooking method, it retains the fish's nutritional value.

Let's break down the fundamental difference. GUACAMOLE (or “guac,” as the cool kids call it) is an avocado-based dip. SALSA, meanwhile, is (by its truest definition) a tomato-based sauce or dip. Avocado Salsa, then, is the best of both worlds — it's a dip with a base of avocado and tomato.

Whether you prefer the zesty taste of salsa verde or the smooth and luscious creamy avocado salsa, both options provide a delicious and healthy addition to your Mexican cuisine experience. The monounsaturated fats found in avocados are beneficial to heart health, making these salsas a tasty and nutritious choice.

The combination you want to stay away from is eating avocados (a fat) with nuts (a protein). The raw fat properties of the avocado have an inhibiting effect of the digestion of the protein in nuts. Fruit digests the quickest.

Expiration date: Check the salmon's label for the expiration date. If it's past the date, toss it. Smell: Fresh salmon should have a neutral or mild smell. If the salmon smells fishy, sour or ammonia-like, then it's gone bad.

As always use these times as a base, true times will depend on the thickness of your salmon and temperature of your grill. But as a general rule you'll grill salmon for 6-8 minutes skin side down, flip once and then grill 1-2 minutes flesh side down.

Do you put salmon straight on the grill? ›

Yes, if you're cooking the fish directly on the hot grates, you'll start with the flesh side down first (skin facing you) then flip it over once after 2 to 3 minutes or when you see some grill marks on the layer touching the grates.

A dry brine gives you firmer, juicier fish fillets with kettle-chip-crisp skin. Credit... Gentl and Hyers for The New York Times.

Salmon is one of the healthiest and most popular fishes to make, and if you like the skin, there's absolutely no reason to discard it. In fact, the salmon skin is known to be an excellent source of minerals, plus omega-3 fatty acids, vitamins B and D, and more nutrients.

Poached Salmon is the healthiest way to cook salmon and will be ready in just 10 minutes! Although it seems fancy, this poached salmon recipe is crazy simple and rewards a tender, delicate, flaky piece of salmon that is light and refreshing.

Lemon or Lime Juice

A common method is tightly covering the flesh with plastic wrap, but if you're looking for a low-waste approach, you'll be glad to know that you can use standard kitchen ingredients. One technique is to squeeze a bit of fresh lemon or lime juice on the cut side of an avocado.

Step aside, guacamole—avocado salsa is our new favorite dip. Creamy, just-ripe avocados are tossed with chopped tomatoes, jalapeño, red onion, sweet corn, and tons of chopped fresh cilantro to create this refreshing hybrid dip that your tortilla chips will thank you for.

Ingredients for Easy Guacamole

All you really need to make guacamole is ripe avocados and salt. After that, a little lime or lemon juice—a splash of acidity—will help balance the richness of the avocado. If you want, add chopped cilantro, chilis, onion, and/or tomato.

In a blender or food processor, combine the tomatillos, chile, cilantro and 1/3 cup water. Pulse until the mixture is reduced to a coarse puree (I think its best when it still has a little texture). Thicken with avocado. Scoop in the avocado and pulse until it is thoroughly incorporated.