Grilled Salmon with Avocado Cream and Citrus Salsa

Instructions

1. 1

   Preheat grill to medium-high heat (around 400°F). Pat salmon fillets dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil. Season generously with sea salt and black pepper.

   Tip: Dry salmon ensures better crust formation and prevents sticking to the grill grates.

2. 2

   Prepare the avocado cream by scooping avocado flesh into a bowl, adding Greek yogurt, minced garlic, 2 tablespoons of lime juice, and a pinch of salt. Mash until smooth but still slightly chunky.

   Tip: Use ripe but firm avocados so they hold together when mashed.

3. 3

   Make the citrus salsa by combining diced grapefruit, red onion, cilantro, jalapeño, and remaining 1 tablespoon of lime juice in a separate bowl. Season with salt and pepper to taste. Set aside.

   Tip: Prepare salsa just before serving to keep it fresh and vibrant.

4. 4

   Place salmon fillets skin-side up on the preheated grill. Cook for 5-6 minutes without moving, allowing the skin to crisp and create a protective layer.

   Tip: Resist the urge to flip early; let the salmon develop a golden crust naturally.

5. 5

   Using a long spatula, carefully flip the fillets and cook skin-side down for another 4-6 minutes until the flesh flakes easily with a fork and reaches an internal temperature of 145°F.

   Tip: Check for doneness by gently pressing the thickest part; it should yield slightly but still feel firm.

6. 6

   Transfer grilled salmon to serving plates. Drizzle remaining 1 tablespoon of olive oil over each fillet and top with a generous dollop of avocado cream.

7. 7

   Spoon the citrus salsa over the avocado cream and serve immediately while the salmon is still warm.

   Tip: The cool avocado and fresh salsa provide a beautiful contrast to the warm grilled fish.