Grilled Salmon
Martha makes a simple salmon dish that's full of fresh flavor.
Grilled Salmon and Bok Choy with Orange-Avocado Salsa
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
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Whole Living, January/February 2012
- Yield Serves 2
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Ingredients
- 1 navel orange, peeled and segmented
- 1/2 avocado, diced
- 1 tablespoon chopped red onion
- 1 tablespoon freshly chopped cilantro
- 1 teaspoon lime juice
- 1/4 teaspoon toasted sesame oil
- Coarse salt and pepper
- 2 (4-ounce) fillets wild salmon
- 3 heads bok choy, halved
- Olive oil, for drizzling
Directions
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Heat grill or grill pan to medium-high. In a medium bowl, combine orange segments, avocado, red onion, cilantro, lime juice, and sesame oil. Season to taste with salt and pepper and set aside.
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Season salmon and bok choy with salt and pepper and drizzle with olive oil.
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Grill salmon, flipping halfway through, until cooked through, 3 to 4 minutes per side. Grill bok choy until bright green and slightly wilted, about 1 minute per side. Spoon avocado salsa over fish to serve.
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Wow!! This was great and delicious!! The avocado salsa was the winner! I did not use the red onions because I just don't like onions, but even without them it turned out great.
Oh my goodness, this is a fantastic recipe! I used my little counter top George Foreman grille to cook the salmon and it was just perfect with the medley of flavors in the salsa. Unfortunately, I had to forgo the bok choy since I couldn't find any, but I would love to try it if I can ever get my hands on some.
We got started on this a little late in the evening, and didn't have enough light outside for grilling. I chose to roast the salmon and bok choy in the oven instead, and it turned out wonderful! The orange avocado salsa was a perfect accompaniment.