Ingredients:

  • 4 salmon fillets, 6 oz each
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 lemon, sliced into rounds
  • 2 ripe avocados, pitted and peeled (approx. 300g)
  • 1/2 cup fresh basil leaves, chiffonade
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp salt

Instructions:

  1. Pat the salmon fillets completely dry using paper towels. Note: This is the most important step for a crisp crust.
  2. Rub both sides with olive oil, then season generously with salt and pepper.
  3. Let them sit at room temperature for 10 minutes to ensure an even cook.
  4. Preheat the grill to medium high heat.
  5. Place the salmon skin side down and press lightly with tongs to ensure contact.
  6. Grill for 4-5 minutes without moving until a mahogany colored crust forms.
  7. Flip the fillets carefully and grill for another 3-4 minutes.
  8. In the final 2 minutes, place lemon slices on the grill until charred and softened.
  9. While the salmon rests, mash the avocados in a bowl until mostly smooth but still chunky.
  10. Fold in the fresh basil, lemon juice, minced garlic, and olive oil. Stir until the mixture is vibrant green and velvety.
  11. Top each grilled salmon fillet with a generous scoop of the avocado basil smash and serve with grilled lemon rounds.