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Salmon with Avocado, Tomato and Cucumber Salsa

This refreshing Mexican-influenced salmon dish is perfect for a summer night dinner. It is also ready in a blink of an eye and looks so good you can serve it at any barbecue with guests. Creamy avocado provides a nice counterpoint to flaky fish, and cooling, cumin-scented tomato, cucumber and cilantro are natural partners for anything off the grill.

Serves 4
Ready in 35 mins
Prep time 25 mins
Cooking time 10 mins
231 calories per serving


> 1 cup seeded and diced fresh tomatoes
> 1/2 cup diced cucumber
> 1 avocado, diced
> 1/4 cup sliced green onion
> 2 tbsp chopped fresh cilantro or parsley
> 1 tsp crushed garlic
> 1 lime, sliced in half lengthwise
> 1 lb salmon fillets
> 1 tsp olive oil
> 1/2 tsp ground black pepper
> 1/8 tsp ground cumin


In a medium bowl, combine tomatoes, cucumber, avocado, green onion, cilantro and garlic. Sprinkle with juice and zest from half of the lime and toss gently to combine. Salsa may be made one hour ahead and kept at room temperature.
Preheat grill to medium. Brush salmon with oil, sprinkle with black pepper and cumin.
Grill over direct heat 4-5 minutes on each side or until internal temperature reaches 145 °F.
Serve salmon with salsa. Slice remaining half of lime into 4 wedges for garnish.


Suggestion: Brush both sides of Italian or French bread slices with olive oil. Grill over indirect heat on each side until lightly browned. Top with salsa and serve with salmon.

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