Grilled Salmon over Peruvian Avocado and Cilantro Puree

Grilled Salmon over Peruvian Avocado and Cilantro Puree

Recipe by Avocados from Peru


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



Prep Time

20 minutes


Avocado puree

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