Grilled Wild Salmon with Avocado Salsa and Grated Egg Crouton Topper
2016-03-10 08:53:00
Yields 12
Salsa
- 1 lb. 8 oz. tomatillos (12 -14), papery husks removed
- 10 avocados (2 small), seeded and peeled
- 4 oz. (1/2 cup) extra-virgin olive oil
- 3 tbsp. rice vinegar
- 3 garlic cloves
- 1 tsp. cumin seeds, toasted and ground
- 2 oz. cilantro (1/2 bunch), leaves only
- 2 tsp. oregano
- 1/2 tsp. salt
- 1/4 tsp. fresh ground black pepper
Remaining Ingredients
- 1 1/2 cups country bread, cut in 1/4-inch cubes
- Olive oil, as needed
- Sea salt and pepper, as needed
- 12 (4-6 oz. each) wild king salmon fillets
- 1/4 cup tarragon leaves
- 1 lb. 5 oz. * eggs (12 large), hard-cooked and then grated
Directions for Salsa
- Puree all ingredients in food processor or blend until smooth and liquid, but not thin.
- Cover and refrigerate until served.
Remaining Directions
- Heat oven to 375° F. Drizzle bread cubes with 1/4 cup olive oil; season with sea salt and pepper to taste.
- Spread cubes on a baking sheet; bake 5 minutes until crisp and browned. Remove and reserve.
- Brush salmon fillets with olive oil and season with sea salt and pepper. Grill over medium-high heat, 3-5 minutes per side, just until opaque throughout.
- To serve, place a salmon fillet in the center of a plate, spoon on 2-3 tablespoons salsa, 1 teaspoon tarragon, 1/4 to 1/3 cup grated egg and 2 tablespoons croutons. Serve immediately.
Notes
- ©Copyright 2016, American Egg Board
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/