Grilled Salmon with Avocado Butter
Katie Couric's favorite healthy recipes: Grilled salmon and cauliflower risotto
Nathan Congleton / TODAY
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Rating:
2.625 (16 rated)
Cook time:
Prep time:
Servings:
4

The combination of avocado and salmon is deeply satisfying and full of good-for-you fats and vitamins. Here, the grilled salmon with avocado butter is finished with citrusy sumac and basil. The perfect superfoodie main dish!     

If you don't want to grill outside, this dish is easy to make with a grill pan.

Ingredients

  • Avocado butter

    • 1 small garlic clove, peeled
    • Kosher salt and freshly ground black pepper
    • 2 small ripe avocados (about 6 ounces)
    • 1 tablespoon fresh lemon juice
    • 1/4 cup avocado or extra-virgin olive oil
    • 1 teaspoon flat-leaf parsley, finely chopped
    • 1/4 teaspoon kosher salt
  • Grilled salmon

    • Four 5-ounce salmon fillets
    • 1 tablespoon vegetable oil, plus more for brushing grill grates
    • Kosher salt and freshly ground black pepper
    • 1 teaspoon sumac
    • 1/2 cup basil leaves, thinly sliced

Preparation

For the avocado butter:

On a cutting board, mince garlic and sprinkle with salt. Using the flat side of a knife, smash garlic into a paste. Peel and pit avocados, scoop meat into a bowl of a food processor fitted with a metal blade. Add garlic paste, lemon juice, oil, parsley and about 1/4 teaspoon of salt. Blend until smooth, stopping to scrape down the sides with a silicone spatula as needed. Taste and adjust seasoning. Transfer avocado butter to a small bowl and set aside.

For the grilled salmon:

Preheat a grill or grill pan to medium-high. Using a silicone pastry brush, coat grill with vegetable oil. Brush salmon fillets with oil and season on both sides with salt and pepper. Place salmon fillets, skin side up, on the grill and cook for 3 to 4 minutes. Using a fish spatula, carefully flip the fillets and grill until still slightly pink in the center and flaking around the edges, about 2 to 3 minutes.

To serve, transfer grilled fish to a serving dish or plates and spread a thick layer of avocado butter over the top of each fillet. Garnish with a liberal dusting of sumac and sliced basil. Serve immediately.

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Try chef Joel Gamoran's grilled salmon, creamy cauliflower risotto

Play Video - 3:45