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grilled salmon with papaya avocado crema

ChefGeoLevi avatar
Recipe by
George Levinthal
@ChefGeoLevi
Goleta, CA

My wife and I have always tried eating healthy, especially having fish several times a week. But after a little scare that I had sending me to the hospital, I realized that I had to do more. We love Salmon and I love the BBQ and this was the perfect dish. It was quick and easy to both prepare and cook and healthy on many levels. And the taste of the fish, the cream and a little crunch from the veggies together made the perfect dinner. Enjoy.

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yield 2 serving(s)
prep time 25 Min
cook time 20 Min
method Grill

Ingredients For grilled salmon with papaya avocado crema

  • 12 oz
    salmon filet, skin on
  • 1 Tbsp
    olive oil
  • 1/2 tsp
    kosher or sea salt
  • 2 tsp
    salmon rub or seasoning
  • FOR THE VEGETABLES
  • 6 oz
    green and yellow haricot verts
  • 6 oz
    button mushrooms
  • 4 lg
    green onions
  • 1 Tbsp
    olive oil
  • 1 tsp
    kosher or sea salt
  • 1/2 tsp
    fresh ground black pepper
  • 1 tsp
    each of chopped basil and oregano
  • 1 Tbsp
    butter for finishing
  • FOR THE CREMA
  • 1/2
    ripe papaya, seeded
  • 1/2
    ripe avocado
  • 1/4 tsp
    kosher or sea salt
  • 1 tsp
    lime juice
  • 1 tsp
    honey

How To Make grilled salmon with papaya avocado crema

  • 1
    Clean and debone the fish. Brush both sides of the fish with the olive oil. Sprinkle the salt and salmon rub on the flesh side of the fish and pat the seasoning into the fish. I use 'Rub with Love' a line of rubs from Chef Tom Douglas from Seattle. It add lots of flavor and it doesn't have an abundance of salt either. Cover loosely and set aside.
  • 2
    Clean the veggies and chop the onions into 1" pieces using just the bottom 6" of each onion. Put all of the veggies into a large bowl, add the oil and all of the seasonings and toss to coat. Reserve the butter for the end.
  • 3
    Scoop the meat from the papaya and avocado into a blender or a food processor. (I have a small food processor which is the perfect size for this amount.) Add the salt (to your taste) the lime juice and the honey. Blend until smooth. Pour into a bowl, cover and refrigerate until you're ready to serve.
  • 4
    (I use a propane grill) Heat the grill to medium high (about 400 - 425 deg). Using a perforated grill pan, oil or spray the pan and pour the veggies into it. If you have a multiple burner grill, turn the section where the veggies will go down to medium and set the pan on the grill. Spray or oil the other area of your grill that's medium high and place the fish, skin side down on the grill. Cover the grill and cook for 7 to 8 minutes. Stir the veggies and cook for another 7 to 8 minutes depending upon how you like your fish cooked. This will get you to medium rare. which is how I like to eat it. Longer if you want it more done. When it's done, remove from the heat and let it rest.
  • 5
    When you fish is done take the veggies off the grill as well and put them back in the bowl you used before. Add the butter and toss to coat.
  • 6
    Spoon and spread a couple tablespoons of the crema across the middle of the plate. Cut the salmon in half and place each filet perpendicular to the crema. Place the veggies on each side of both filets. Put a dollop of the crema on top of the filet and serve.
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