Ingredients

The following ingredients have 11 Servings
  • 1.5 lbs. salmon, skin removed
  • 1 tablespoon avocado oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon acho chili powder
  • 2 cups diced fresh pineapple
  • 1/2 cup diced red pepper
  • 1/4 cup diced red onion
  • 1/4 cup diced fresh cilantro
  • 1 tablespoon diced jalapeno
  • juice of 1 lime
  • pinch of salt
  • 1/2 cup plain greek yogurt
  • 1 medium chipotle pepper (in adobe sauce)
  • 1/4 teaspoon smoked paprika
  • juice of 1 lime
  • pinch of salt
  • 2 avocados, sliced
  • 10-12 lettuce cups (boston lettuce, bibb lettuce, or butter lettuce)

Instruction

  • First things first, get that grill started so when it comes time to use it you’re ready to go. Heat grill to high heat, between 400°-450°F.
  • To a food process, add greek yogurt, chipotle pepper, 1/4 teaspoon smoked paprika, lime juice, and a pinch of salt. Blend until smooth. Set aside.
  • To a small bowl add diced pineapple, red pepper, red onion, fresh cilantro, lime juice, jalapeno, and a pinch of salt. Gently toss to incorporate all the ingredients. Set aside.
  • Pat the salmon dry with a paper towel.
  • In a small bowl add garlic powder, 1/2 teaspoon smoked paprika, cumin, acho chili powder, sea salt, ground pepper and avocado oil. Stir together.
  • Gently rub spice blend into one side of the salmon.
  • Place the salmon on the grill seasoned side up. Grill for 6-8 minutes, or until the salmon releases from the grill. Flip and cook the salmon another 2 minutes. Remove from the grill and gently fork the salmon apart into chunks.
  • Serve the salmon on a lettuce cup, topped with pineapple salsa, avocado slices, and the Chipotle Crema.