I understand that it is now past mid-September, and trust me, I’m totally gung-ho on apple this and pumpkin that – lots of autumn nummy nums to come! It’s just that I seem to transition my baking over to fall more quickly and eagerly than my cooking.
I made this incredible Grilled Salmon recipe with a very summery Avocado-Melon Salsa, because the goings are still good at the farmers’ market and I needed to bid adieu to barbecuing season.
The richness of the salmon is cut by a deliciously spicy-sweet-salty-sour topping of sweet melon, creamy avocado, jalapeno and mint. The variety in textures adds to the appeal. You could serve the salsa on its own with tortilla chips, and or swap the melon for another sweet, seasonal fruit (plums, peaches, citrus fruit… you name it!)
The key to cooking fish is paying attention (whether on the grill or otherwise). It’s so disappointing to make accidental fish jerky from a luscious (and often costly) piece of wild salmon (Psst. if you love moist, flaky salmon, you must also try my Honey Teriyaki Glazed Salmon and Cajun Honey Butter Salmon recipes). Distraction is the enemy, so prepare everything ahead of time in order to give your seafood the attention it deserves.
I mean, the salsa should be finished, the table should be set, and take your pee break now – because you’re not walking away from the barbecue!
I’m sorry, that was really bossy.
The fish is ready to be removed from the grill when you see just a hint of darker flesh in the centre of the thickest part of the filet. It’ll finish cooking through off of the heat.
Do you continue to grill through the fall?
Grilled Salmon with Avocado-Melon-Cucumber Salsa
Ingredients
For the salsa
- 1 avocado diced
- ½ medium cantaloupe or other sweet, ripe melon, diced
- 1-3 inch piece cucumber diced
- 1 shallot finely chopped
- 1/2-1 jalapeno finely chopped; remove seeds and start with less if less heat is desired
- 1 lime juiced
- 1 ½ tbsp finely chopped fresh mint or cilantro or basil leaves
- salt and pepper
For the salmon
- 1 skin-on salmon filet approx. 1 1/2 lbs
- vegetable oil for grill grates
Instructions
- Make the salsa: Toss all the salsa ingredients together in a medium bowl, starting with the lesser amount of jalapeño and adding more to taste (some are very hot, others more mild). Season to taste with pinches of salt and a bit of pepper. Set aside.
- Grill the salmon: Preheat the grill on high heat and oil the grates. Season the salmon generously with salt and pepper. Grill, skin-side up, for 5 minutes with the lid closed. Carefully flip the fish (two metal spatulas help), close the lid, and cook an additional 2–4 minutes, until a paring knife inserted in the thickest part reveals the fish is mostly opaque with just a trace of translucent, darker flesh in the center (it'll continue cooking a bit off the grill). Aim for 125ºF internal temp in the thickest part.Transfer to a serving platter and top with the salsa.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very tasty, love this fruity salsa on it!