Grilled Wild Salmon with Avocado Salsa and Grated Egg Crouton Topper

Grilled Wild Salmon with Avocado Salsa and Grated Egg Crouton Topper

Yield: 6 servings

Ingredients for Salsa

  • 6 tomatillos, papery husks removed
  • 1 avocado, seeded and peeled
  • 1 serrano pepper, seeded and ribs removed
  • 2 oz. extra-virgin olive oil
  • 1 1/2 tbsp. rice vinegar
  • 1 garlic clove
  • 1/2 tsp. cumin seeds, toasted and ground
  • 2 oz. fresh cilantro (about 1/2 bunch), leaves only
  • 1 tsp. dried oregano
  • Salt and pepper to taste

Directions for Salsa

  1. Puree all ingredients in food processor or blend until smooth and liquid, but not thin.
  2. Season to taste with salt and pepper.
  3. Cover and refrigerate until served. This salsa will pick up heat as it sits, so if you are concerned about spice level, reduce the serrano to 1/2 a pepper.

Remaining Ingredients

  • 1 c. 1/4 inch cubes of hearty country bread
  • Olive oil, as needed
  • salt and pepper, as needed
  • 6 (4-6 oz. each) wild king salmon fillets
  • 6 large eggs, hard-boiled and then grated

Directions

  1. Heat oven to 400° F.
  2. Drizzle bread cubes with olive oil; season with sea salt and pepper to taste.
  3. Spread cubes on a greased baking sheet; bake 5-8 minutes until crisp and browned. Remove and reserve. Maintain oven heat.
  4. Brush salmon fillets with olive oil and season on all sides with salt and pepper.
  5. In a nonstick oven-proof skillet over high heat, sear the salmon 2 minutes per side until browned and slightly crispy. Place the pan in the oven and roast for between 8-15 minutes to desired doneness, 8 minutes for medium rare, 15 for well.
  6. To serve, place a salmon fillet in the center of a plate, spoon on 2-3 tablespoons salsa, 1/4 to 1/3 cup grated eggs, and 2 tablespoons croutons. Serve immediately.

Hard Boiled Eggs

  1. Place the eggs in a large pot and cover with cold water by one inch.
  2. Place the pot over high heat and bring to a boil.
  3. Cover the pot and turn the heat off and let sit 10 minutes, then drain and transfer eggs to an ice bath to chill for at least 15 minutes before peeling.

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