1 medium ripe avocado, halved and pitted
⅓ cup plain Greek yogurt
2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons fresh tarragon leaves
1 small clove garlic
½ teaspoon Kosher or coarse sea salt
Freshly ground black pepper
1 tablespoon honey
6 (~5-ounce) skinless salmon ﬁllets
- Slice the avocado halves in half again, peel away the skin, and place the avocado, yogurt, lemon juice, 2 tablespoons of the olive oil, tarragon, garlic, salt, and a few cranks of pepper in the bowl of a food processor. Process until smooth. Scrape down the sides as necessary, and set aside.
- Preheat the grill to medium-high and lightly oil the grate. Combine the remaining 1 tablespoon of olive oil and honey and brush on both sides of the salmon. Sprinkle with salt and pepper. Place the salmon on the prepared grill and cook until easily ﬂaked with a fork, 4 to 5 minutes per side.
- Top each salmon ﬁllet with the avocado sauce and serve.
Courtesy of Janice Newell Bissex, MS, RD and Liz Weiss, MS, RD and the National Fisheries Institute