Cooking Instructions
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Step 1
Preheat the grill.
Step 2
In a small bowl, make the rub - mix
Salt (1/2 tsp)
,
Ground Black Pepper (1/2 tsp)
,
Ground Cumin (2 tsp)
, and
Chili Powder (2 tsp)
.
Step 3
Rub all sides of each of the
Salmon Fillets (4)
with the spice rub.
Step 4
Make the dressing. In a small bowl, whisk together
Greek Yogurt (120 g)
, juice of
Lime (1)
,
Garlic (1 clove)
,
Olive Oil (1 Tbsp)
,
Fresh Cilantro (4 Tbsp)
,
Salt (1 tsp)
, and
Ground Black Pepper (1 tsp)
.
Step 5
Make the salsa, in a medium bowl, mix the
Cucumbers (130 g)
,
Fresh Cilantro (2 Tbsp)
, zest and juice of the
Lime (1)
,
Jalapeño Pepper (1/2)
,
Olive Oil (2 tsp)
and
Salt (1/4 tsp)
, and
Ground Black Pepper (1/4 tsp)
. Then gently fold in the
Avocado (1)
.
Step 6
Quarter
Little Gems Lettuce (4 heads)
vertically. Set aside.
Step 7
Grill salmon over medium high heat on a greased grill, a few minutes on each side until desired doneness. Preferable medium or medium rare.
Step 8
To assemble: Toss lettuce gently with a little dressing, just enough to coat. Lay the dressed lettuces on each plate, creating a bed for the salmon.
Step 9
Place salmon on top, then spoon avocado salsa over top. Serve with lime wedges and cilantro sprigs. Enjoy!
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