Grilled Salmon with Avocado Chimichurri Recipe

Ingredients

Salmon

  • (6 oz.) skinless salmon fillets
  • 1 Tbsp olive oil, plus more for brushing grill
  • Salt and freshly ground black pepper
  • 1 tsp ground cumin

Avocado Chimichurri

  • 1 small avocado, diced small
  • 1/4 cup finely minced fresh parsley
  • 2 Tbsp finely minced fresh cilantro
  • 1 tsp dried oregano
  • 1 1/2 tsp minced garlic
  • 1 1/2 Tbsp red wine vinegar
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp minced red onion
  • 3 Tbsp extra virgin olive oil*
  • 2 Tbsp water
  • 1/8 tsp red pepper flakes (optional)

Instructions

  1. 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.

  2. 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.

  3. For the chimichurri:

  4. In a small mixing bowl toss together all chimichurri ingredients while seasoning with salt and pepper to taste.

  5. *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.

Recipe of the Week: Chicken and Avocado Burritos

Ingredients

  • 4 burrito sized tortillas (corn tortillas for gluten-free), warmed
  • 1 pound cooked chicken, sliced or shredded
  • 1 large avocado, diced
  • 1 cup Monterey Jack cheese, shredded
  • 1/4 cup salsa verde
  • 1/4 cup sour cream or greek yogurt
  • 2 tablespoons cilantro, chopped

Instructions

  1. Assemble the burritos, optionally toast, and enjoy!

Recipe of the Week: Grilled Lime Salmon with Avocado-Mango Salsa and Coconut Rice

Ingredients

Lime Salmon
  • 4 (6 oz) skinless salmon fillets
  • 3 Tbsp olive oil, plus more for grill
  • 2 tsp lime zest
  • 3 Tbsp fresh lime juice
  • 3 cloves garlic, crushed
  • Salt and freshly ground black pepper, to taste
Coconut Rice
  • 1 1/2 cups Zico Coconut Water
  • 1 1/4 cups canned coconut milk
  • 1 1/2 cups jasmine rice, rinsed well and drained well
  • 1/2 tsp salt
Avocado-Mango Salsa
  • 1 large mango, peeled and diced
  • 1 cup chopped red bell pepper (1/2 large)
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup chopped red onion, rinsed under water and drained
  • 1 large avocado, peeled and diced
  • 1 Tbsp fresh lime juice
  • 1 Tbsp olive oil
  • 1 Tbsp Zico Coconut Water
  • Salt and pepper, to taste

Instructions

For the salmon:

  • In an 11×7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each). Place salmon in baking dish, cover and allow to marinate in refrigerator 15 – 30 minutes, then flip salmon to opposite side and allow to marinate 15 – 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
  • Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).

For the coconut rice:

  • While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil. Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.

For the avocado-mango salsa:

  • While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.
  • Serve salmon warm with coconut rice top with avocado mango salsa.

Recipe of the Week: Greek Lamb Souvlaki Plates with Avocado Tzatziki

Ingredients

Lamb Skewers

  • 1 1/2 pounds lamb, cut into 1 inch pieces
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 4 cloves garlic, minced or grated
  • 2 tablespoons fresh oregano, chopped
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt + pepper

Oregano Potatoes

  • 1 1/2 pounds potatoes
  • 2 tablespoons olive oil
  • salt + pepper, to taste
  • 1-2 tablespoons fresh oregano, chopped

Avocado Tzatziki

  • 1 cup plain, full-fat Greek yogurt
  • 1 clove garlic, minced or grated
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon olive oil
  • juice of half a lemon
  • salt + pepper to taste
  • 1 ripe, but firm avocado, diced
  • pinch of crushed red pepper flakes

For the Plates

  • hummus + pita
  • feta cheese
  • fresh mint + dill
  • cucumbers + pickled red onions + tomatoes

Instructions

Lamb Skewers

  1. In a large gallon size zip-top bag, combine the ingredients for the lamb and toss to combine. Seal and chill at least 1 hour or up to 12 hours.
  2. Meanwhile, preheat the oven to 425 degrees F.
  3. Place the potatoes on a large baking sheet and drizzle with olive oil, salt + pepper. Gently toss with your hands or two spatulas to evenly coat. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. During the last 5 minutes of cooking, add the oregano and toss well. You want the potatoes to be tender, but crisp on the outside.
  4. Set your grill, grill pan or skillet to medium-high heat. Thread lamb pieces onto skewers. Discard marinade.
  5. Grill lamb until lightly charred and cooked to your liking, turning skewers occasionally throughout cooking, about 8 to 10 minutes total. Cooking time will vary depending on the thickness of your lamb and your desired doneness. Transfer skewers to plate.
  6. To assemble the plates, add a couple lamb skewers and potatoes to each plate. Serve with cucumbers, pickled red onions, feta cheese, hummus and avocado tzatziki (recipe below).

Avocado Tzatziki

  1. Combine all the ingredients except the avocado in a bowl and mix well. If not serving right away, keep covered in the fridge. When ready to serve, stir in the avocado. The Tzatziki will keep 2-3 days in the fridge. My avocado stayed pretty green due to the lemon juice.

Recipe of the Week: Pork Belly Tacos With Cilantro Avocado Cream

Ingredients:

  • 4 corn tortillas
  • 8 1/4-inch thick pork belly slices
  • 4 large or 8 small Bibb lettuce leaves
  • 1/2 medium red onion, sliced
  • 1 ripe avocado, pitted and skinned
  • 1 garlic clove
  • 1/4 cilantro, roughly chopped
  • 1 jalapeno, cut in half, stems and seeds removed
  • juice and zest of 1/2 a lime
  • 1/2 creme fraiche or sour cream
  • 2 Tb to 1/4 cup light cream or half&half
  • salt and pepper to taste
    1/2 to 3/4 cup cotija cheese
  • fresh cilantro to garnish

Instructions:

  1. On a grill or in a skillet place on the stove on medium high heat, grill the tortillas until warm and just blistered on both sides. Remove from the heat, cover with foil and keep warm.
  2. In a skillet set over medium heat, cook the pork belly slices until crispy like bacon, about 15 minutes, flipping them every so often (just like you would bacon, but will take longer due to their thickness).
  3. Drain on paper towels.
  4. In a food processor, place the avocado, garlic. cilantro jalapeno, lime zest and juice and process until smooth. Remove from food processor and place in a large bowl. Add the creme fraiche or sour cream and stir with a spoon. Add enough light cream or half&half to make it a drizzle consistency. Add salt and pepper to taste.
  5. Assemble the tacos by layering one tortilla with one large or a couple of smaller Bibb lettuce leaves, one slice pork belly cut up, cojita cheese, red onion slices, fresh cilantro and the avocado-cilantro cream.

Recipe of the Week: Greek Lamb Souvlaki Plates with Avocado Tzatziki

Ingredients

Lamb Skewers

  • 1 1/2 pounds lamb, cut into 1 inch pieces
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 4 cloves garlic, minced or grated
  • 2 tablespoons fresh oregano, chopped
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt + pepper

Oregano Potatoes

  • 1 1/2 pounds potatoes
  • 2 tablespoons olive oil
  • salt + pepper, to taste
  • 1-2 tablespoons fresh oregano, chopped

Avocado Tzatziki

  • 1 cup plain, full-fat Greek yogurt
  • 1 clove garlic, minced or grated
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon olive oil
  • juice of half a lemon
  • salt + pepper to taste
  • 1 ripe, but firm avocado, diced
  • pinch of crushed red pepper flakes

For the Plates

  • hummus + pita
  • feta cheese
  • fresh mint + dill
  • cucumbers + pickled red onions + tomatoes

Instructions

Lamb Skewers

  1. In a large gallon size zip-top bag, combine the ingredients for the lamb and toss to combine. Seal and chill at least 1 hour or up to 12 hours.
  2. Meanwhile, preheat the oven to 425 degrees F.
  3. Place the potatoes on a large baking sheet and drizzle with olive oil, salt + pepper. Gently toss with your hands or two spatulas to evenly coat. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. During the last 5 minutes of cooking, add the oregano and toss well. You want the potatoes to be tender, but crisp on the outside.
  4. Set your grill, grill pan or skillet to medium-high heat. Thread lamb pieces onto skewers. Discard marinade.
  5. Grill lamb until lightly charred and cooked to your liking, turning skewers occasionally throughout cooking, about 8 to 10 minutes total. Cooking time will vary depending on the thickness of your lamb and your desired doneness. Transfer skewers to plate.
  6. To assemble the plates, add a couple lamb skewers and potatoes to each plate. Serve with cucumbers, pickled red onions, feta cheese, hummus and avocado tzatziki (recipe below). EAT!

Avocado Tzatziki

  1. Combine all the ingredients except the avocado in a bowl and mix well. If not serving right away, keep covered in the fridge. When ready to serve, stir in the avocado. The Tzatziki will keep 2-3 days in the fridge. My avocado stayed pretty green due to the lemon juice.

Recipe of the Week: Moroccan Chicken Salad Pitas

INGREDIENTS

  • 2 boneless skinless chicken breasts, pounded to ½ inch thickness + salt & pepper to taste
  • 1 cucumber, peeled and diced
  • ¼ cup thinly sliced radishes
  • 3 tablespoons cilantro, roughly chopped
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 1 tablespoon plain yogurt (OR plain greek yogurt OR sour cream)
  • 1 tablespoon mayo
  • salt and pepper to taste
  • greek-style pita bread (OR any flatbread)

INSTRUCTIONS

  1. Season chicken breasts with salt and pepper. Spray a large pan with cooking spray and cook over medium high heat 4-5 minutes on each side until cooked through. Chop into 1-inch pieces.
  2. Mix chicken and all other ingredients in a bowl. Chill until ready to serve. Serve wrapped in pita bread or flat bread.

Recipe of the Week: Grilled Halibut with Tomato Avocado Salsa

Ingredients

  • 2 6-ounce halibut filets
  • extra virgin olive oil
  • kosher salt and freshly ground black pepper

For the Tomato Avocado Salsa

  • 1 pint heirloom cherry tomatoes, sliced
  • 1 avocado, peeled, pitted and chopped
  • ½ shallot, thinly sliced
  • 2 sprigs basil, leaves only, slivered
  • 1 tablespoon extra virgin olive oil
  • 1½ teaspoons golden balsamic vinegar, I use DeLallo brand
  • kosher salt and freshly ground black pepper

 Instructions

  1. Preheat the grill on high heat. Drizzle the halibut filets with olive oil and season with kosher salt and freshly ground black pepper. Oil the grill grates with grapeseed oil then place the filets on the grill. Gently press the fish down on the grate and cook for 5 minutes on each side or until the fish is opaque and flakes easily.
  2. While fish is cooking, add the sliced cherry tomatoes, avocado, shallot, and basil to a medium size bowl. Drizzle with the olive oil and golden balsamic vinegar and toss to coat. Season with kosher salt and freshly ground black pepper.
  3. Top the fish with the Tomato and Avocado Salsa.

Recipe of the Week: SHRIMP AND AVOCADO SALAD WITH MISO DRESSING

INGREDIENTS
For the salad:
  • 1 teaspoon minced garlic
  • ½ pound raw shrimp, tails removed
  • ½ tablespoon butter
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne
  • 1½ cups sliced avocados (2 small)
  • 1 cucumber
  • 4 cups chopped spinach or baby kale
  • fresh chopped cilantro for topping
  • peanuts for topping
For the dressing:
  • 1 1-inch piece of fresh peeled ginger
  • 3 tablespoons oil
  • 3 tablespoons lime juice (more to taste)
  • 2 tablespoons agave nectar
  • 1½ tablespoons white miso (it’s like a paste – you can buy it at many regular grocery stores)
  • ½ teaspoon minced garlic
  • ¼ teaspoon salt
INSTRUCTIONS
  1. Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Saute for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.
  2. Cut the avocados in half; cut lines through the avocado vertically and horizontally and scoop the flesh out with a spoon (like this). Peel and dice the cucumber. Chop the spinach or baby kale into small bite sized pieces. Arrange in a bowl with the shrimp.
  3. Puree all the dressing ingredients together in a food processor until smooth. Taste and adjust to your preferences. Pour the dressing over the salad and serve immediately (or store the individual parts separately in the refrigerator until ready to serve). Top with fresh cilantro and peanuts for crunch.