Grilled Salmon over Peruvian Avocado and Cilantro Puree
To prepare the puree, in a food processor, process the avocados, yogurt, and 2 tablespoons of olive oil until it forms a smooth puree. Add the cilantro and mint and season to taste with salt and pepper. Set aside.
In a large skillet, gently heat the tomatoes over medium heat until they soften, about 5 minutes. Set aside.
In the same skillet, heat the rest of the olive oil on medium heat and cook the salmon for 2 minutes on each side or until cooked through. Remove from the heat and keep warm.
Place the avocado puree on a serving platter and top with the cooked salmon. Garnish with the roasted cherry tomatoes and mint leaves.
Difficulty level: low
3 Peruvian avocados, halved, pitted, and peeled
4 tablespoons plain yogurt
4 tablespoons olive oil, divided
2 tablespoons cilantro, rinsed and finely chopped
1 tablespoon mint, rinsed and finely chopped Salt and pepper
½ cup cherry tomatoes, roasted
4 salmon fillets, 1/2 pound each Mint leaves as garnish