Mexican Grilled Salmon with Avocado Salsa

Preheat the grill.

In a small bowl, make the rub - mix Salt (as needed), Ground Black Pepper (as needed), Ground Cumin (2 tsp), and Chili Powder (2 tsp).

Rub all sides of each of the Salmon Fillets (4) with the spice rub.

Make the dressing. In a small bowl, whisk together Greek Yogurt (1/2 cup), juice of Lime (1), Garlic (1 clove), Olive Oil (1 Tbsp), Fresh Cilantro (4 Tbsp), Salt (1 tsp), and Ground Black Pepper (1 tsp).

Make the salsa, in a medium bowl, mix the Cucumber (1 cup), Fresh Cilantro (2 Tbsp), zest and juice of the Lime (1), Jalapeño Pepper (1/2), Olive Oil (2 tsp) and Salt (as needed), and Ground Black Pepper (as needed). Then gently fold in the Avocado (1).

Quarter Little Gems Lettuce (4 heads) vertically. Set aside.

Grill salmon over medium high heat on a greased grill, a few minutes on each side until desired doneness. Preferable medium or medium rare.

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.

Place salmon on top, then spoon avocado salsa over top. Serve with lime wedges and cilantro sprigs. Enjoy!