Grilled Salmon with Oregano Oil & Avocado Tzatziki Sauce

I love a good sauce.

Avocado Tzatziki

Especially when it has ingredients like avocados and greek yogurt in it.  Yum-o.  I would like this sauce as a dip, it definitely has a hefty consistency perfect for dipping big crunchy pita chips.

This is a great dinner that is easy to execute and has a fresh and tasty flavor…perfect for early spring weather!

for the salmon:
¼ cup +2 tablespoons olive oil
2 tablespoons fresh oregano
kosher salt & black pepper
4-6 oz. salmon fillets
2 lemons, halved

Heat your grill to high.  Rinse and dry the salmon fillets.  Drizzle with oil and sprinkle with oregano, salt and pepper. Grill the salmon for about 3 minutes per side, until slightly charred and cooked to medium, brushing with olive oil occasionally.

While fish is grilling, brush the cut sides of the lemons with the remaining 2 tablespoons oil and grill, cut side down, until lightly golden brown, 2 minutes.

for the avocado tzatziki:
2 ripe avocados, peeled, pitted and chopped
2 cloves garlic, chopped
1 serrano chile, chopped
1/4 cup Green yogurt
grated zest and juice of 1 lemon
1/2 English cucumber, finely diced
1/4 cup chopped fresh parsley
salt and pepper to taste
1 tablespoon hot sauce (we used Franks Red Hot)
2 tablespoons olive oil

Put the avocados, garlic, serrano pepper, yogurt, lemon zest and juice in the bowl of a food processor.  Process until smooth.  Transfer the mixture to a medium bowl, stir in the cucumber, parsley, hot sauce, salt and pepper. Drizzle the olive oil on top.

to serve:
Plate the fillets, squeeze the juice from a lemon half on top and put a heaping dollop of the tzatziki sauce on top.  Goes well with oven roasted potatoes…we used Trader Joe’s teeny tiny potatoes.

serves: 4
time: 20 min prep +~10 cook time
from: Bobby Flay’s Grill It!

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