Recipe

		Grilled Salmon with Oregano Oil, Avocado Tzatziki Sauce
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

AVOCADO TZATZIKI:

1 ripe Hass avocados, peeled, pitted, and chopped

2 cloves garlic, chopped

1/2 serrano chile, chopped

1/8 cup non fat greek yogurt

1/2 lemon, zest and juice

1/4 English cucumber, finely diced

1/8 cup chopped fresh flat-leaf parsley leaves

Kosher salt and freshly ground black pepper

SALMON:

1/4 cup plus 2 tablespoons olive oil

2 tablespoons fresh oregano leaves

Kosher salt and freshly ground black pepper

4 (6-ounce) salmon fillets, skin removed

2 lemons, halved

AVOCADO TZATZIKI: Put the avocados, garlic, serrano, yogurt, lemon zest, and lemon juice in the bowl of a food processor and process until smooth. Transfer fhe mixture to a medium bowl, stir in the cucumber and parsley, and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 2 hours before serving. SALMON: Combine 1/4 cup of the oil and the oregano in a blender and blend until smooth. Season with salt and pepper. Brush the fillets on both sides with some of the oregano oil and season with salt and pepper. Grill salmon on high heat for about 3 minutes per side, until slightly charred and cooked to medium, brushing with more of the oil every 30 seconds. While the fish is grilling, brush the cut sides of the lemons with the remaining 2 tablespoons olive oil and grill, cut side down, until lightly golden brown, 2 minutes. Serve the fillets with a dollop of avocado tzatziki and squeeze the juice from the grilled lemons on top.