A flavorful and delicious grilled salmon topped with a bright and irresistable Avocado Chimichurri. It's a simple recipe with the perfect flavor combination!
Ready in: 21minutes
4 (6 oz.)skinless salmon fillets
1Tbsp olive oil, plus more for brushing grill
Salt and freshly ground black pepper
1tsp ground cumin
1smallavocado, diced small
1/4cupfinely minced fresh parsley
2Tbspfinely minced fresh cilantro
1tsp dried oregano
1 1/2tsp minced garlic
1 1/2Tbspred wine vinegar
1Tbspfresh lemon juice
2Tbspminced red onion
3Tbspextra virgin olive oil*
1/8tsp red pepper flakes (optional)
Preheat a gas grill to 425 degrees. Brush both sides of salmon with the 1 Tbsp olive oil. Season both sides of salmon with salt, pepper and the cumin.
Brush grill grates with oil, place salmon on grill and grill about 3 minutes per side, or to desired doneness. Serve salmon immediately topped with avocado chimichurri.
For the chimichurri:
In a small mixing bowl toss together all chimichurri ingredients while seasoning with salt and pepper to taste.
*You can replace the 2 Tbsp water with 2 more Tbsp evoo if desired. I made this twice and liked that the water version wasn't so heavy. I just felt there was already enough fat and richness from the avocado and salmon that it didn't need more oil. Normally I would not add water to chimichurri.