Grilled Salmon With Smoked Avocado Salsa

Ingredients

Units of Measurement:

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Steps

• 1

  When ready to cook, set Traeger temperature 165℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  Grill: 165 ˚F

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• 2

  Place avocados cut-side up directly on the grill grate and smoke for 10 minutes. Remove from grill and let cool.

  Grill: 165 ˚F

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  Ingredients

  • 3 Large avocados, halved and pitted

• 3

  Increase Traeger temperature to 450℉ and preheat, lid closed for 15 minutes.

  Grill: 450 ˚F

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• 4

  Season salmon with Traeger Fin & Feather Rub and place skin-side down on a piece of Traeger butcher paper. Place salmon and butcher paper directly on the grill grate and cook for 15 to 20 minutes, or until internal temperature reaches 155℉ in the thickest part of the salmon.

  Grill: 450 ˚F

  Probe: 155 ˚F

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  Ingredients

  • 1 (3 lb) salmon side

  • 1 Tablespoon Traeger Fin & Feather Rub

• 5

  While salmon is cooking, make the salsa. Chop smoked avocados into medium diced pieces and combine with remaining ingredients in a small bowl.

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  Ingredients

  • 1/2 Medium red onion, diced small

  • 2 Clove garlic, minced

  • 1 Medium jalapeño pepper, seeded and minced

  • 1/4 Cup cilantro, roughly chopped

  • 1 lime, juiced

  • 1 Teaspoon kosher salt

  • 1 Tablespoon olive oil

• 6

  Remove salmon from grill and place on a serving platter. Top with avocado salsa. Enjoy!

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