Here we combine two of the our favorite early-summer ingredients—cherry tomatoes and fresh basil—into a fresh take salsa. For the crispiest skin (that doesn’t stick to the grill), be sure your grill grates are very clean and the grill is preheated for at least 15 minutes. Avocado adds creaminess and a punch of gut-healthy prebiotics.
2 cups cubed avocado
1 cup halved yellow heirloom cherry tomatoes
2 tablespoons chopped fresh cilantro
1/2 teaspoon chopped serrano chile
1 1/2 tablespoons sliced shallot
1 teaspoon fresh lime juice
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1 tablespoon olive oil
4 (6-oz.) skin-on salmon fillets
Added sugars 0g
Calcium 3% DV
Potassium 30% DV
How to Make It
Preheat grill to medium-high (about 450°F). Combine avocado, tomatoes, cilantro, serrano, and shallot in a medium bowl. Whisk together lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; drizzle over avocado mixture, and stir to coat.
Brush olive oil on both sides of salmon; sprinkle with remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper.
Place salmon, skin side down, on grill; cook, flipping once, until salmon is opaque and cooked through, about 3 minutes per side. Serve salmon topped with salsa.
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