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Grilled Salmon Topped with Diced Avocado Salsa

Written by Kristi Drinovz
  • 20 minutes
  • 1

Fresh, light and colourful - this salmon bowl has it all!

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  • 1/2 an avocado, chopped
  • 1/2 of a lime’s juice
  • 3 slices of jalapeño (seeds and membrane removed), minced
  • 2 slices of red onion, diced
  • 1 tbsp cilantro, minced
  • 6-8 cherry tomatoes, chopped
  • 1/4 tsp kosher Salt
  • 1/8 tsp pepper
  • 1/2 cup jasmine rice, cooked following package directions
  • 1 tbsp cilantro, minced
  • 1 lime wedge


  1. In a bowl add the avocado, tomato, jalapeño, onion, cilantro, pepper, salt, and lime juice. Stir to incorporate and place in the fridge.
  2. Meanwhile, preheat a grill to 450°F.
  3. Season the flesh of the salmon generously with your favorite rub (such as salt, pepper, and garlic powder).
  4. Place the salmon in the center of the grill skin side down. Grill for 5min, flip and cook another 5 min or till an internal temp of 125°F is reached.
  5. To serve place the salmon on top of the rice. Spoon the salsa on top.
  6. Stir to incorporate, squeeze a lime over the surface and sprinkle with cilantro.

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