Ingredients
- 3 T. olive oil
- 1-1/2 T. honey
- 1 T. Sherry vinegar
- 1 ea. medium tomato, peeled, seeded and chopped
- 1-1/2 T. parsley, chopped
- 1/2 t. thyme leaves, chopped
- 1/4 t. salt, plus more to taste
- 1/4 t. black pepper, plus more to taste
- 4 ea. 4-oz. salmon fillets
- 1 ea. Avocado From Mexico, halved, pitted, peeled, and sliced
Instructions
- In small bowl, whisk together olive oil, honey, and vinegar. Stir in tomato, parsley, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Season salmon with salt and pepper to taste. Heat grill pan or gas or charcoal grill.
- Place salmon on grill, skin side down. Grill 8-10 minutes, depending on thickness. Turn carefully with a wide spatula and grill 8-10 minutes more or until flesh of salmon flakes easily.
- Place 1 salmon filet, skin side down, on each of the 4 plates.
- Cut the avocado lengthwise into 12 slices; place 3 slices on top of each salmon filet.
- Spoon vinaigrette over salmon, dividing evenly. If desired, serve salmon on top of rice pilaf.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
