Grilled Salmon with Avocado Salsa | A Perfect Combination!

Welcome back to the channel. Today, grilled salmon avocado salsa. Perfect summer dish. Let's get started. A couple of salmon fillets and for this grilled salmon I'm going to remove the skin. If you want to leave the skin on, feel free. I just find that on the grill it doesn't get as crispy. Run your fingers along the belly of the salmon. Make sure there's no bones in it. A lot of times I get salmon from the supermarket that says deboned but I find bones in it. Especially after you cook it. It's really annoying. You don't want to find bones in it. So to remove the skin, I'm going to put my knife there. Aim down towards the skin. We don't want to cut the flesh of the salmon. Run your knife along. Carefully remove the skin. Once that skin's removed, I'm going to put this on a paper towel on a tray. Let it air dry in the fridge for a while because a dry salmon, much less chances of sticking. So let this hang out. Pat it down dry. Air drying the fridge would be the best thing. About an hour or so. We'll leave that in there while we prepare the avocado salsa. I'm going to grab about a pound of tomatoes. Cut these down. Remove the stems. You could use any kind of tomatoes you like. Cherry tomatoes work. Roma tomatoes. Beefsteak tomatoes. I got these at the supermarket because they were on sale. So just cut that down. Take the stem off. And then what we're going to do is I want to remove the seeds. Seeds have a lot of moisture in them and it's going to give the avocado salsa, you know, too watery of a texture. We don't want this to be like guacamole. Look at all that juice. Take all that out. Remove that. You can save that for a tomato sauce or something. And then I'm going to cut these down. They don't have to be very small. Like a large dice. Don't go too crazy on the size. Just make sure they're all relatively the same size. And then we'll just set them aside. Put them in the bowl here. And have avocado salsa without the avocados. Three ripe avocados. Make sure the avocados are ripe. If they're too firm, it's not going to work out. So just make sure they're ripe. Cut them down the middle. Take that stem off. Run your knife along the back of the skin in the middle here. And then just remove the skin. Should come right off. Once you have the skin removed, same deal as the tomatoes. You want to cut them down. And then dice them in about the same size. Once all the avocado is cut, I'm going to add them to the bowl with the tomatoes. Also, this avocado salsa, you can make this ahead of time. Let this hang out a day in the fridge. Let those flavors really develop. Next, I'm going to take the juice of half a lime. Add that in. This will help prevent the avocados from oxidizing. Another trick here is put the avocado pit in with them. And it'll prevent them from oxidizing as well. One jalapeno. Remove the seeds. This we want to cut a little bit smaller. So we want about a small dice on this. Cut that down. Dice it up. I'm going to put the whole jalapeno in the avocado salsa. Obviously, if you want less heat, use about half a jalapeno. Or just leave out the jalapeno in general. Or if you want a milder taste, a poblano works. One cup of corn. This is just frozen corn that I heated up. Cooled it down. Add that in for sweetness. A couple tablespoons of olive oil. Salt, pepper to taste. Garlic powder. And then a little bit of good sherry vinegar. If you don't have that, you could use red wine vin. Some basil. Cut that nice. Add that in. Parsley works. Cilantro works really well. Also, I found mint works really well also. But I got a ton of basil in my garden. So I'm going to put the basil in there and give that a good stir. And this avocado salsa will be ready to go. Oh, I forgot the red onion. Add half a red onion. You want to small dice that. Add that in there. And then this avocado salsa will be ready to go. Just give that a good mix. You can see the consistency here. We're not making guacamole. We want it to look like a salsa like this. You can see all the ingredients. The avocado is not mashed. That looks perfect. Just make sure at this point you give it a taste and adjust the seasoning or the heat level if you want. You could add some more crushed red pepper or Aleppo pepper if you want to bump up the spice on the avocado salsa. But this is ready to go. We'll put that aside. Get the grill preheated. And we're almost ready to put the salmon on here. I'm going to put some asparagus with this dish as well. Just a little olive oil, salt, and pepper. Bring back the salmon that we air dried. And I'm going to season it with a little bit of Old Bay. I love Old Bay on any seafood. Really nice flavor, combination of seasonings and spices. Get this in the market. Old Bay seasoning. Touch of salt. And then we're ready to put these guys on the grill. We're going to leave them on about four or five minutes on one side. And then we're going to flip them and just leave them just a couple minutes. They'll be done. On the other rack here that's higher up, I'm going to put the asparagus. This way while those four or five minutes the salmon goes, asparagus will start to get tender. Take the salmon off and then we can put the asparagus on the lower rack. Give it a nice char and finish it up. Salmon's ready to go. Flipped it over another couple of minutes and this will be ready to go. Let that rest. Bring it in. Top it with that avocado salsa and grilled salmon avocado salsa ready to enjoy. Perfect summer dish. Follow for more recipes.