Grilled Salmon Guacamole
Founder of the website Fit Men Cook, Kevin Curry knows that healthy eating doesn’t have to be boring, and that a few simple adjustments will result in delicious dishes that are part of a well-balanced diet. Here he shares his recipe for a protein-rich guacamole studded with chunks of salmon that are cooked on a Traeger grill. Serve alongside your favorite fresh vegetables, and enjoy it stuffed into miniature bell peppers or whole-wheat pita bread.
Ingredients:
For the salmon:
- 1 Tbs. smoked paprika
- 1 1/2 tsp. ground cumin
- Sea salt and freshly ground pepper
- 1 center-cut skin-on salmon fillet, about 8 oz. (250 g)
- Avocado oil spray
For the guacamole:
- 2 large avocados
- 2 plum tomatoes, diced
- 1/2 red onion, diced
- 1 cup (1 1/2 oz./45 g) finely chopped fresh cilantro
- 1 tsp. ground cumin
- Juice of 1 lime
- Sea salt and freshly ground pepper
Directions:
To make the salmon, set the temperature on a Traeger wood pellet grill to 420°F (215°C), close the lid and preheat according to the manufacturer’s instructions for 15 minutes.
Meanwhile, in a small bowl, stir together the paprika, cumin and a pinch each of salt and pepper. Lightly spray the salmon with avocado oil, then rub the seasonings over the fish.
Lightly oil the grill grate. Place the salmon, skin side down, directly on the grate and cook until an instant-read thermometer inserted into the center of the fish registers 155°F (68°C), 8 to 10 minutes.
Transfer the salmon to a plate and let rest for 1 to 3 minutes. Using a fork, flake the fish into bite-size pieces and dice the skin if crispy.
Meanwhile, make the guacamole: Cut each avocado in half, remove the pit and scoop the flesh into a large bowl. Add the tomatoes, onion, cilantro, cumin and lime juice. Season to taste with salt and pepper and mix together; the guacamole should be chunky with lots of texture. Fold in the salmon and skin and mix well. Serves 4.
Recipe courtesy of Kevin Curry, founder of Fit Men Cook
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