What makes this dish so appealing is the unique combination of Cuban-inspired grilled salmon with a simple yet delicious jalapeño avocado cold salsa topping. Salmon is one of the most versatile cuts of seafood, and while it can lean towards the pricier side, it packs a lot of great nutritional content into every bite.
Although we encourage Paleo eaters to seek out wild-caught salmon, know that this may not be possible depending on your location and budget. Use what works for you and enjoy this mouth-watering seafood offering.
Another reason we love this dish is that it provides a fairly complete macro profile, so you don’t need to worry too much about adding additional sides. But since this dish just screams summer dining, why not throw together this fruity coleslaw for a sweet pairing?
Grilled Cuban-Style Salmon with Jalapeño Avocado Salsa Recipe
Serves: 4 Prep: 45min Cook: 10 min
Ingredients
- 4 salmon fillets
- ¼ cup olive oil
- Juice of 1 lime
- ¼ cup fresh orange juice
- 3 garlic cloves, minced
- 2 green onions, sliced
- 1 tsp. cumin
- 1 tsp. cayenne pepper
- Sea salt and freshly ground black pepper
Jalapeño and Avocado Salsa
- 2 jalapeño peppers, seeded and diced
- 2 cups cherry tomatoes, halved
- 1 red onion, sliced
- 2 ripe avocados, diced
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
- Sea salt and freshly ground black pepper
Preparation
- In a bowl, combine the olive oil, lime juice, orange juice, garlic, green onions, cumin, and cayenne; season to taste with salt and pepper.
- Pour the mixture over the salmon fillets and marinate for 30 minutes to 1 hour in the refrigerator.
- In another bowl, combine all the ingredients for the jalapeño and avocado salsa, season to taste with salt and pepper, and refrigerate until ready to eat.
- Preheat the grill to medium heat.
- Grill the salmon, basting it with the remaining marinade for 4 to 5 minutes per side.
- Serve the salmon topped with the jalapeño-avocado salsa.
Grilled Cuban-Style Salmon with Jalapeño Avocado Salsa Recipe
Ingredients
- 4 salmon fillets
- ¼ cup olive oil
- Juice of 1 lime
- ¼ cup fresh orange juice
- 3 garlic cloves minced
- 2 green onions sliced
- 1 tsp. cumin
- 1 tsp. cayenne pepper
- Sea salt and freshly ground black pepper
- 2 jalapeño peppers seeded and diced
- 2 cups cherry tomatoes halved
- 1 red onion sliced
- 2 ripe avocados diced
- Juice of 1 lime
- ¼ cup fresh cilantro chopped
- Sea salt and freshly ground black pepper
Instructions
- In a bowl, combine the olive oil, lime juice, orange juice, garlic, green onions, cumin, and cayenne; season to taste with salt and pepper.4 salmon fillets, ¼ cup olive oil, ¼ cup fresh orange juice, 3 garlic cloves, 2 green onions, 1 tsp. cumin, 1 tsp. cayenne pepper, Juice of 1 lime, Sea salt and freshly ground black pepper
- Pour the mixture over the salmon fillets and marinate for 30 minutes to 1 hour in the refrigerator.
- In another bowl, combine all the ingredients for the jalapeño and avocado salsa, season to taste with salt and pepper, and refrigerate until ready to eat.Juice of 1 lime, 2 jalapeño peppers, 2 cups cherry tomatoes, 1 red onion, 2 ripe avocados, ¼ cup fresh cilantro, Sea salt and freshly ground black pepper
- Preheat the grill to medium heat.
- Grill the salmon, basting it with the remaining marinade for 4 to 5 minutes per side.
- Serve the salmon topped with the jalapeño-avocado salsa.
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