Barbecued Salmon with Avocado Pico de Gallo

Serves 2 to 4



Avocado Pico de Gallo:

Optional Pureed Parsnips:


  1. In a large bowl add salmon filets (make sure they are all de-boned), juice of 2 lemons, 1/2 cup olive oil and 2 diced garlic cloves. Cover with a cloth or plastic wrap and set aside.
  2. In a large pot add 2 cups vegetable broth and bring to a light boil over medium heat; place a steamer on top. Chop all your parsnips into 2 inch pieces and place on top of the steamer. Let steam for 25 minutes until a fork can easily go through the parsnips.
  3. Roast 2 garlic cloves with a drizzle of olive oil over medium heat in a small pan for 2 to 3 minutes until lightly golden brown. In a food processor or blender add parsnips, roasted garlic, parsley and salt ans pepper to taste; blend well. Should be like mashed potato consistency. Set aside.
  4. In a bowl add chop all the pico de gallo ingredients and mix well.
  5. Take a napkin and add olive oil to the napkin. Rub the olive oil all over the bbq so the salmon does not stick. Start your bbq and place on medium heat. Place all the salmon filets and cook each side for 3 to 4 minutes depending on the heat of your bbq (some run hotter than others).
  6. Plated on Annie Glass Dinnerware
  7. On a plate add salmon then pico de gallo on top and parsnips on the side and enjoy!
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