Grilled salmon, believe it or not, is good any time of the year. As those of you are being pounded with snow, and are shaking your head NO, saying, “It’s below zero and my grill is buried in snow”!
Know that I created this dish on my grill pan in my kitchen. So if you need a break from soups, stews and braises give this recipe a try and remind yourself that warmer weather is just around the corner.
Directions:
- Preheat the grill (or grill pan) to a medium high heat.
- In a mixing bowl add the tomatoes, shallot, lemon juice and olive oil.
- Toss the mixture together and set aside.
- In a separate bowl mix together the lemon juice and honey for the salmon and set aside.
- Rinse the salmon with cold water if it needs it and if you end up rinsing it make sure to dry it with a paper towel.
- Season the salmon with salt and lightly rub the oil and salt into the salmon.
- Place the salmon skin side up on the pan.
- Cook the salmon for 4 minutes and then flip it.
- Continue to cook the salmon for another 4 minutes.
- With 1-2 minutes remaining glaze it with the lemon juice and honey mixture.
- Remove the salmon from the grill and place it on a plate.
- Allow the salmon to rest for a few minutes and while it’s resting add the cubed avocado to the tomato salsa.
- Toss the avocado with the tomato and season it with salt and pepper.
- Top the salmon with salsa and serve.
