Easy to prepare, but still upscale in its presentation, this is a perfect dish to serve to friends and family. But since it comes together so quickly, feel free to enjoy it on a weeknight as well!
1 tbs lime juice or lemon juice (about 1/2 lime or lemon)
1 tbs honey
2 tsp dijon mustard
1 tbs capers
2 cloves garlic, minced
2 tsp coarsely ground black pepper
1/2 tbs olive oil
1/4 tsp salt
4 (4-5 ounce) salmon fillets (wild salmon preferred), skin-on
1/2 tsp salt
1/2 tsp black pepper
1 med avocado, peeled, pitted and chopped
2/3 cup chopped celery
1 cup chopped tomatoes
1/2 cup coarsely chopped parsley
1/2 tbsp lemon or lime juice (about 1/2 a lime)
1/4 tsp salt
Prepare your grill by oiling the grates to coat (brush on with a paper towel and tongs). Preheat the grill, grill pan, griddle or skillet to medium high.
Whisk together the sauce.
Rub the salmon with salt and pepper . Place the salmon skin-side up (flesh side down) on the grill. Cook for 3-4 minutes until there are grill marks on the salmon.
Flip, and brush the tops with the sauce, cooking for an additional 5 minutes, and brushing with the sauce 3-4 times while salmon is grilling.
Meanwhile toss the carefully toss the salad ingredients altogether in a bowl.
Serve salmon accompanied by the salad
Nutritional value: 4 servings | Serving Size: 1 salmon fillet and salad | Calories: 331 | Total Fat: 17 g | Sodium: 275 mg | Carbs: 13 g | Dietary Fiber: 5 g | Sugars: 6 g | Protein: 34 g |