Home Travel Guides Cuisine Grilled Southwestern Salmon w/ Guacamole on Crispy Toast

Grilled Southwestern Salmon w/ Guacamole on Crispy Toast

Yield 4 servings

Ingredients:

    * 1 large filet salmon
    * southwestern spice rub
    * canola oil (for the grill)
    * 1 small red onion, minced
    * guacamole (recipe follows)
    * 4 slices hearty whole-grain bread

Process:

1. Make the guacamole, cover it with plastic wrap (pressed directly onto the surface to keep it from browning) and refrigerate. visit www.alisonslunch.com for Alison's recipe.
2. Skin the salmon fillet and sprinkle it all over with the spice rub, rubbing it on to cover all surfaces.
3. Heat your grill on high heat, and when the grill racks are very hot, scrub them clean with your grill brush. Just before you’re going to grill the salmon, fold a paper towel into a 3” square, and soak this pad in a small dish of canola oil. Swab the grill racks thoroughly with the oil-soaked pad, then immediately set the fillet on the hot, oiled rack with the skinned side up (pretty side down).
4. Turn the heat down to medium and cover the grill. Cook the salmon on that side until it has nice grill marks and will release from the grill without sticking, about 4 minutes.
5. While the salmon is grilling, toast the bread on the grill or in your toaster.
6. Use the same paper towel to oil the nearby grill space, and then carefully flip the salmon onto the newly oiled patch. Cook for another couple of minutes until it’s done to your liking. We like it pretty rare, but keep in mind that the thinner tail section will cook faster than the thicker sections. You can either cut the tail off when it’s cooked and let the rest of the salmon cook a bit more, cut the tail section off before you grill it and cook it separately, or just let the tail part get more well-done than the rest of the fillet for those in your family who prefer it that way.
7. Remove the salmon from the grill to a plate while you prepare the sandwiches.
8. Spread each slice of toast with a thick layer of guacamole, top with the salmon, and sprinkle with red onions. Serve immediately.
Sejour baie d Halong
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