Salmon with Smoked Avocado Salsa
Equipment
- Smoker or pellet grill
- Butcher paper
Ingredients
Main
- 1 2-3lb salmon side
- 1 tbsp seafood rub
Salsa
- 3 avocados (halved and pitted)
- ½ medium red onion (small diced)
- 2 garlic cloves (minced)
- 1 medium jalapeño (seeded and chopped)
- ¼ c fresh cilantro (rinsed and chopped)
- 1 lime (juiced)
- 1 tsp Kosher salt
- 1 tbsp extra virgin olive oil
Instructions
- Preheat your smoker or pellet grill to 165 °F
- Place 3 avocados cut-side up directly on the grill grate. Smoke for 10 minutes. Remove and let cool. Set aside for the salsa.
- Increase the grill temperature to 300 °F
- Season 1 2-3lb salmon side with 1 tbsp seafood rub. Place skin-side down on butcher paper and place both directly on the grill grate. Cook for 15-20 minutes or until the salmon temperature reaches 155 °F in the thickest part of the salmon.
- While the salmon is cooking, make the salsa. Chop the smoked avocados and combine with ½ medium red onion, 2 garlic cloves, 1 medium jalapeño, ¼ c fresh cilantro, the juice of 1 lime, 1 tsp Kosher salt, and 1 tbsp extra virgin olive oil in a small bowl. Mix well.
- Remove the salmon from the grill and top with the avocado salsa.
Notes
Alternatively, if you don't have a pellet grill or smoker you can make this in the oven. You just won't get the smokey flavors and the fish may dry a little more. Another note: don't overdo it on the rub!