Like so many people this past weekend, I ate my weight in guac in honor of Cinco de Mayo. Literally, Every. Single. Meal. contained the green goodness.
I had bought salmon to grill for dinner on Saturday- who eats salmon on Cinco de Mayo? Where were the tacos?! Meal planning fail. However, I was determined to make do and add some Mexican flair.
Sweet and spicy, creamy and flaky, the combos in this recipe were spot on. Plus, it’s made on the grill and the flavors are so refreshing, making it the perfect addition to your usual summer time grilling repertoire. I plan on making this one from Cino de Mayo straight till Labor Day.
Avocado Topped Chili & Brown Sugar Salmon
Yield: 4 servings
- 4, 4 oz salmon filets, fresh or frozen
- 2 tsp chili powder
- 1 & ½ tsp Garlic powder (divided)
- 1 tbsp brown sugar
- 1 medium avocado
- ½ tsp onion powder
- Dash of salt
- Heat grill to medium high heat, thaw salmon if needed.
- Place salmon onto large sheets of aluminum foil lightly sprayed with non stick spray. Foil should be large enough to create a packet.
- In a small bowl combine chili powder, 1 tsp garlic powder and brown sugar.
- Rub each salmon filet with seasoning mix, folding foil to create packet.
- Grill for 12-15 minutes, until easily flakes.
- While salmon is cooking, mash avocado and stir in ½ tsp each of garlic and onion powder, plus a dash of salt.
- When fish is fully cooked and ready to serve, top with avocado mixture.
Nutrition Information per filet: 230 calories, 11.4g fat, 24.2g protein, 8.5g carbohydrate