Grilled Salmon with Avocado Butter

As seen on the Today Show….The combination of avocado and salmon is deeply satisfying and full of good-for-you fats and vitamins. Here, the grilled salmon with avocado butter is finished with citrusy sumac and basil. The perfect super food main dish!     

If you don’t want to grill outside, this dish is easy to make with a grill pan.

COOK TIME:10 minutes

PREP TIME:20 minutes

SERVINGS: 4

Ingredients

AVOCADO BUTTER

• 1 small garlic clove, peeled
• Kosher salt and freshly ground black pepper
• 2 small ripe avocados (about 6 ounces)
• 1 tablespoon fresh lemon juice
• 1/4 cup avocado or extra-virgin olive oil
• 1 teaspoon flat-leaf parsley, finely chopped
• 1/4 teaspoon kosher salt

GRILLED SALMON

• Four 5-ounce salmon fillets
• 1 tablespoon olive oil, plus more for brushing grill grates
• Kosher salt and freshly ground black pepper
• 1 teaspoon sumac
• 1/2 cup basil leaves, thinly sliced

Preparation

For the avocado butter:

On a cutting board, mince garlic and sprinkle with salt. Using the flat side of a knife, smash garlic into a paste. Peel and pit avocados, scoop meat into a bowl of a food processor fitted with a metal blade. Add garlic paste, lemon juice, oil, parsley and about 1/4 teaspoon of salt. Blend until smooth, stopping to scrape down the sides with a silicone spatula as needed. Taste and adjust seasoning. Transfer avocado butter to a small bowl and set aside.

For the grilled salmon:

Preheat a grill or grill pan to medium-high. Using a silicone pastry brush, coat grill with oil. Brush salmon fillets with oil and season on both sides with salt and pepper. Place salmon fillets, skin side up, on the grill and cook for 3 to 4 minutes. Using a fish spatula, carefully flip the fillets and grill until still slightly pink in the center and flaking around the edges, about 2 to 3 minutes.

To serve, transfer grilled fish to a serving dish or plates and spread a thick layer of avocado butter over the top of each fillet. Garnish with a liberal dusting of sumac and sliced basil. Serve immediately. 

Cauliflower ‘Risotto’ with Wild Mushrooms

This grain free “rice” is truly amazing! Grated cauliflower has the al dente texture and size of rice grains and cooks up in minutes. White beans blended with water create the creamy comfort we love about risotto, making this a healthy dish without the guilt of a high-fat, high-carb meal. Prepare to be amazed!

Ingredients

• 1 large head cauliflower, stem removed, broken into florets
• One 15-ounce can cannellini beans
• 2 tablespoons extra-virgin olive oil
• 1/2 cup yellow onion, finely diced
• 8 ounces wild mushrooms, thinly sliced
• 1 tablespoon finely chopped garlic
• 1 teaspoon thyme leaves
• 1/4 cup dry white wine
• 1/2 cup grated Parmesan cheese, plus more for topping
• Sea salt and freshly ground black pepper
• 10 basil leaves, cut into ribbons
• Aged balsamic vinegar for drizzling

Preparation

1. Grate the cauliflower florets with a box grater using the large holes or with a food processor with a grating attachment; a food grinder works too. Set aside.
2. Blend the beans with 1 cup water until smooth and creamy; set aside.
3. In a large saucepan, add the oil and heat over medium-high heat. When the oil is shimmering, add the onions and sauté until translucent, about 2 minutes. Add the mushrooms and sauté until tender, about 3 minutes. Add the garlic and thyme and sauté until fragrant, about 1 minute. Add the cauliflower “rice” and sauté for about 5 minutes or until tender.
4. Deglaze the pan with wine and cook, stirring until wine is almost dry, about 2 minutes. Stir in the bean mixture until well combined. Cook the mixture until the risotto is thick and creamy, about 3 minutes. Remove from heat and stir in the Parmesan cheese. Taste and adjust seasoning with salt and pepper.
5. To serve, spoon risotto into a warmed serving bowl and garnish with Parmesan cheese and basil ribbons and drizzle with balsamic. Serve immediately.

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