1 (2 pounds) wild caught salmon (skin on)

2 tablespoons + ¼ cup extra virgin olive oil

2 teaspoons smoked paprika

2 teaspoons cumin

4 cloves garlic, minced or grated

zest and juice of 1 lemon

1 pinch crushed red pepper flakes

kosher salt and black pepper

¼ cup Dijon mustard

¼cup honey

¼ teaspoon cayenne pepper

 

Avocado Basil Sauce

1 avocado, halved

½ cup fresh basil, plus more for serving

1 jalapeño, halved and seeded

Juice from 1 lime 

 

Basil Tomatoes 

2 cups cherry tomatoes

¼ cup fresh basil, chopped

3 tablespoons extra virgin olive oil

 

Place the salmon in a 9x13 inch baking dish. Add the paprika, cumin, garlic, lemon zest, crushed red pepper flakes, and a pinch each of salt and pepper. Drizzle with 2 tablespoons olive oil, rubbing the seasonings and oil evenly into flesh.

 

In a glass jar or bowl, combine the remaining ¼ cup olive oil, lemon juice, mustard, honey, cayenne, and a pinch of salt. Shake or whisk until smooth and creamy. 

 

To make the avocado sauce. Combine all ingredients in a blender and blend until smooth and creamy, adding water - 1 tablespoon at a time as needed to thin the sauce.

Heat your grill, grill pan or skillet to medium high heat. Place salmon on grill, skin side down. Cover and cook until skin is lightly charred, 4-5 minutes, carefully flip and grill another 3-4 minutes until opaque. Remove the salmon from the grill and drizzle with the honey mustard. 

 

Toss together the tomatoes, basil, olive oil, and a pinch of salt. 

 

To serve, spoon the tomatoes over the salmon and serve the avocado sauce alongside.

Serves 6

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Printable version

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Original recipe