Wild salmon is seasoned with a Southwest-inspired spice blend and served over a refreshing avocado and cucumber salsa. The salmon is equally delicious served hot for dinner or tossed cold into the salsa for lunch the next day.
- 3/4 tsp kosher salt, plus more to season the salsa
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 TBSP avocado oil or extra virgin olive oil
- 2 (6-oz) salmon fillets, skin on, cut into 1-1/2-inch pieces
- 3/4 cup diced cucumber
- 1/2 small red onion, diced
- 1 jalapeno, or other hot pepper, seeded and diced
- 1/3 cup finely chopped cilantro
- 2 slightly firm avocados, diced
- Juice of 1 lime, divided
- Prepare the grill for medium heat.
- In a small bowl, mix together the salt, paprika, cumin, chili powder and oil.
- In a medium bowl, gently rub the spice blend into the salmon pieces. Thread the salmon onto skewers. Set aside.
- In another medium bowl, mix together the cucumber, red onion, hot pepper and cilantro. Gently mix in the avocado. Pour 1/2 of the lime juice into the salsa and add salt to taste.
- Grill the salmon, turning once or twice, until the fish is opaque throughout, for 5–7 minutes. The fish will cook quickly, so err on the side of taking it off the grill sooner rather than later.
- Drizzle the remaining lime juice over the salmon and serve with the avocado–cucumber salsa.
Recipe note: Don’t have a grill? Broil the salmon pieces in the oven for 4–6 minutes instead.