2poundssalmon fillet(or any firm fleshed white fish fresh or frozen)
1lemonjuiced
4tablespoonsolive oildivided
sea salt and freshly ground black pepperto taste
1mediumcucumberdiced
2tablespoonschopped fresh dill
2tablespoonsrice wine vinegar
1tablespoonfresh lemon juice
1largeavocadopeeled and chopped
Instructions
In a large bowl, add salmon, lemon juice, 1 tablespoon olive oil and sea salt and freshly ground pepper to taste. Marinate in the refrigerator for 20 minutes.
In a medium bowl, add remaining 3 tablespoons olive oil, cucumber, dill, vinegar, lemon juice, avocado, and sea salt and freshly ground pepper to taste.
On an indoor or outdoor grill, grill salmon over medium high heat 4 to 5 minutes per side. Cut into 6 pieces. Serve salmon with salsa.
Notes
SERVING SUGGESTION: Stir-fried zucchini, yellow squash and red bell pepper.VEGETARIAN: Use tempeh instead of salmon.GLUTEN FREE: Make sure rice wine vinegar is gluten free.NUTRITION: 320 Calories; 19g Fat; 31g Protein; 5g Carbohydrate; 1g Dietary Fiber; 79mg Cholesterol; 106mg Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.