Grilled Wild Salmon with Avocado Salsa and Grated Egg Crouton Topper

Grilled Wild Salmon with Avocado Salsa and Grated Egg Crouton Topper

From: Chef Cynthia Pawlcyn, Go Fish, Napa, CA. Yield: 12 servings.

Salsa:

12-14 tomatillos, papery husks removed

2 small avocados, pitted and peeled

½ cup extra virgin olive oil

3 Tbsp. rice vinegar

3 cloves garlic

1 tsp. cumin seeds

½ bunch cilantro, leaves only

2 tsp. oregano

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TAGS: Food & Drink