Grilled Mediterranean Salmon with Avocado Broccoli side salad
This heart-healthy recipe is a nutritional powerhouse because it provides a more than 100% of the daily value of vitamins B3 (18 mg), an excellent source of vitamin C (90% DV), potassium (30% DV), vitamin E (25% DV) and fiber (21% DV).
- 4 cups Broccoli florets or 2 cups riced broccli
- 1/2 cup fresh parsley leaves packed
- 1/4 cup red onion minced
- 2 cups tomatoes diced
- 1 cup cucumber (seedless), unpeeled and diced
- 1 ripe Avocado peeled, seeded and diced
If using broccoli florets. Place them in the bowl of a food processor and pulse until the broccoli resembles rice. Do not over process.
Transfer broccoli rice into a large mixing bowl.
Place the parsley leaves into the food processor and pulse until it is minced well.
Place the parsley into the bowl with the broccoli rice.
Add the onion, tomatoes, and cucumbers to broccoli rice.
Pour dressing over salad, and toss to combine.
Add the avocado and toss lightly.
Heat a grill to 400 degrees or high heat, and spray the grill rack with cooking.
Mix the herb mix, salt and pepper together in a small bowl.
Rub the herb mixture over each piece of salmon, coating it evenly.
Grill the salmon, skin-side down, until it flakes apart easily, and it is opaque inside, about 10-15 minutes for a 1-inch thick fillet.
Serving Suggestion: Portion the salad onto 4 plates or large bowls, and serve with a piece of salmon on top.
Beverage Pairing: White or red wine, or ice water with lemon and basil.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces.
2 tablespoons dried basil
2 tablespoons dried oregano
1 tablespoon dried rosemary
2 tablespoons dried parsley
1 tablespoon dried thyme
1 tablespoon red chili flakes
1 teaspoon garlic powder