Barbequed Salmon with Avocado Chimichurri
4 x 180g pinboned salmon portions
1 T olive oil, plus more for brushing grill
Salt and freshly ground black pepper
½ t smoked paprika
½ t ground cumin
1 avocado, diced small
¼ C finely chopped fresh parsley
2 T finely chopped fresh coriander
2 T finely chopped fresh basil or mint
1 t garlic, crushed
1 T red wine vinegar
1 T lemon juice
2 T red onion, finely chopped
3 T extra virgin olive oil
½ red chilli, finely chopped (optional)
- For the chimichurri, place the herbs, garlic, vinegar, lemon juice, red onion, extra virgin olive oil and chilli (if using) in a small mixing bowl. Add the avocado and stir to combine. Season well with salt and pepper and set aside.
- Preheat the grill plate on your barbeque. Brush both sides of salmon with the 1 T olive oil and season well with salt and pepper. Sprinkle the flesh side of the salmon with the smoked paprika and cumin.
- Brush grill grates with oil, place salmon on the barbeque and cook for about 3 minutes per side, or to desired doneness.
- Serve the salmon with the avocado chimichurri on top.
Recipe adapted from cookingclassy.com
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