Sweet Chipotle Grilled Salmon with Avocado Sauce
Fire up the grill for this sweet and spicy chipotle salmon from Reynolds Wrap® Ambassador, Fit Men Cook.
Prep: 15 min | Cook: 25 min | Yield: 6 servings
- 1 1/2 pounds wild salmon, raw
- 2 teaspoons garlic powder
- 1 teaspoon lime zest
- 2 teaspoons cracked pepper
- 4 tablespoons chipotle sauce from canned chipotle peppers
- 4 tablespoons tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne
- 1 teaspoon sea salt
- 2 tablespoons raw honey
- 1 1/2 teaspoons lime zest
- 3 medium avocados
- 6 tablespoons store-bought salsa
- Fire up the grill to about 350 degrees F.
- Tear off a long sheet of Reynolds Wrap® Non-Stick Aluminum Foil – about twice the length of the salmon – and fold it in half.
- Place the salmon on top and season with garlic, lime zest and pepper. Fold in the sides of the foil and then the top and bottom in order to seal it closed. Place on the grill for 6 to 8 minutes.
- Mix together the ingredients for the sauce. Season to taste with lime zest, pepper and sea salt.
- Take the salmon off the grill and open up the foil. Reduce the heat of the grill to low) around 180 degrees F) and set it to “smoke,” or add some soaked wood chips to the coals so it begins to smoke.
- Drizzle the sauce on the salmon, then brush it all over the salmon. Leave it open and place it back on the grill. If desired, slice open ripe avocados, remove the pit, then place the avocados face down on the grill. Smoke for 10 to 15 minutes and baste with a brush every 5 to 6 minutes. Remove the avocado halves after about 5 minutes or after they have grill marks on the flesh.
- Remove the salmon from the grill once it is cooked to your desired readiness and garnish with cilantro and lime.
- Flake the salmon with a fork then stuff it inside the grilled avocados. Top it off with salsa. Add sea salt and pepper to taste.
Recipe and photo used with permission from: