Grilled salmon with avocado salsa {Salmon a la parrilla con salsa de aguacate}

 Grilled salmon with avocado salsa recipe

En Español

This recipe for grilled salmon with avocado salsa is so easy to make and a guaranteed crowd (and family) pleaser. The fish is seasoned with coriander, cumin, paprika, onion powder and pepper, and topped with avocado salsa. Summer seems to finally be here, which means spending a lot of time outside: in the water, playing in the backyard with the kids, grilling outside and having lunch or dinner on the patio. Of course there is also a sort of nice laziness associated with summer, you want meals to be easy and quick to prepare, but also refreshing and filling.

Recipe for grilled salmon with avocado salsa

Avocado chunky salsa for grilled fish Salmon with avocado

 This grilled salmon is seasoned with a homemade seasoning mix of ground coriander, cumin, paprika and onion powder to give it a nice spicy flavor. It’s grilled perfectly and then topped with a salsa made with avocado, onion, mild hot peppers, cilantro, lime juice, and olive oil. Salmon and avocado are one of those perfect matches; whoever was the first person to put these two together was a genius. The salmon and the avocado both have that creaminess melt in your mouth feeling, while the lime, onion, hot pepper and cilantro add a great contrast of tangy flavor.

  Grilled fish with avocado salsa

Grilled fish with avocado salsa recipe Latin style grilled salmon recipe

I’ve probably said this before but if I had to go to a deserted island and could only choose a few food items to take with me, avocados would be one of them (I’m hoping I could learn how to catch some fish on my island). They’re also one of those items – along with cilantro and limes – that whenever I run out of them it means that I need to go grocery shopping. I’ve prepared this dish before with grilled ahi tuna and it was also a great match – pretty much any fish (halibut, snapper, cod, mahi mahi, corvina, etc) will work great with the avocado salsa. For an easy summer dinner, you can season the fish in the morning and let it marinate all day or season it while the grills warms up. The avocado salsa can be made in about 5 minutes, and can also be made ahead of time. I usually serve this grilled salmon with rice, either plain Latin/Ecuadorian style cooked rice or lime cilantro rice,  and some patacones/tostones or thick green plantain chips.

 Salmon with avocado salsa

Grilled salmon with avocado salsa, cilantro lime rice, and patacones/tostones Grilled salmon with avocado salsa

Grilled salmon with avocado salsa

Yield: For 4-6 people

Grilled salmon with avocado salsa

Recipe for grilled salmon with avocado salsa, the fish is seasoned with coriander, cumin, paprika, onion powder and pepper, and topped with avocado salsa.


  • 2 lbs salmon, cut into 4 pieces
  • 1 tbs olive oil
  • 1 tsp salt
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • Avocado salsa
  • 1 avocado, peeled, seeded and sliced
  • 1 small red onion, sliced
  • 3 mild hot peppers, seeded and deveined, diced or sliced
  • Juice from 2 limes
  • 3 tbs olive oil
  • 2 tbs finely chopped cilantro
  • Salt to taste
  • Suggested sides:
  • Latin style rice and patacones or fried plantain chips


  1. Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes.
  2. Pre-heat the grill.
  3. Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use.
  4. Grill the salmon to desired doneness.
  5. Serve the salmon topped with the avocado salsa, and with rice and patacones or thick green plantain chips on the side.

Seasoning mix for grilled salmon Rub with salmon with the oil and the seasoning mix

Grilled salmon

Avocado salsa

Avocado salsa for grilled salmon

 Grilled salmon with avocado salsa

Grilled salmon with avocado salsa, rice and patacones Grilled salmon

Grilled salmon with avocado salsa Grilled salmon with spicy avocado salsa recipe

Fish with avocado salsa

Grilled fish with avocado salsa

Green plantain patties stuffed with cheese {Tortillas de verde}

Green plantain patties with cheese

En Español

This is my recipe for Ecuadorian tortillas de platano verde, which are green plantain patties or savory cakes stuffed with cheese (or other fillings). Have I mentioned before how much I love the mix of green plantains and cheese? Probably thousands of times, but I don’t get tired of repeating it. These green plantain patties are made with a green plantain dough, that is basically the same dough as I use to make green plantain empanadas. I just add an additional cooked plantain, since the dough for the patties can have a higher ratio of cooked plantain to raw plantain. I included a list of tips for making the dough on the original empanada recipe, you can read them in more detail there, but the high level summary is that I simplify the recipe by using a food processor. I also find that at least here in the US, where the plantains aren’t always as super green as they are in Ecuador, it helps to add an egg to the dough. Again, that isn’t at all the traditional way, but rather just another one of my carishina (a Quechua term for someone who has no hope in the kitchen or anything domestic) cooking techniques or hacks. This variation of the dough is very simple, some other versions will also add some refrito or sofrito to the dough mix (similar to how you would make llapingachos) or ground peanuts (similar to a bolon). (more…)

Refreshing salads: Mixed salad with avocado dressing and salmon/avocado Caesar salad

Mixed salad with hearts of palm, orange, avocado, cucumber, radish, jicama and red onion Spicy cilantro avocado salad dressing

Mixed salad with avocado cilantro dressing

I made a couple of tasty and refreshing salads for this month’s guest post over at Van’s Natural Foods. I prepared a mixed salad using sliced hearts of palm (palmitos), jicama, avocado, radish, cucumber, red onions, oranges, and served it with a spicy avocado cilantro dressing, Van’s gluten free multigrain chips, and queso fresco. I also made a smoked salmon and avocado caesar salad with a yogurt dressing and topped with garlic waffle croutons (made using their gluten free waffles). (more…)

Posted on July 23, 2014

Patriotic red, white and blue popsicles

Patriotic red white and blue popsicles

These patriotic red, white and blue popsicles are made with layers of strawberry raspberry for the red layer, a vanilla (or cinnamon) creamy milk white layer, and blueberry blackberry for the blue layer. We’ve been on a popsicle craze around here, my freezer barely has room left for anything and is completely full with popsicles and ice pops (zipsicles or bolos as we call them in Ecuador). I started making popsicles at the end of May, and the first ones were yellow, blue and red gelatin layered popsicles to support Ecuador in the World Cup. My kids immediately asked for red, white, and blue ones to support the USA team. We also made ones with the Mexico flag colors and some layered with mora (Andean blackberry) and cinnamon milk. Needless to say we are ready for summer, and ready to cheer for our teams. (more…)

Posted on July 1, 2014

Mexican flag paletas or kiwi, lime, and strawberry popsicles

Mexican flag paletas or popsicles

En Español

This recipe for Mexican flag paletas or popsicles is made with fruity layers of kiwi, lime, and strawberry. These fruity layered popsicles are easy to make and perfect for these hot summer days. They are also a great treat to enjoy while watching the World Cup soccer matches, especially if you are supporting Mexico. The flavors of each layer can also be customized and adjusted based on your personal preferences and the fruits/ingredients you have available. (more…)

Posted on June 27, 2014

Avocado and salmon tartare with mango habanero sauce

Salmon tartare stuffed avocados

This delicious recipe for avocado and salmon tartare with mango habanero sauce was inspired by a fun visit to Tabasco that I took earlier this year. In March, I was invited to be part of the Tabasco Tastemakers and visit Tabasco on Avery Island in Louisiana. I’ve always been a fan of Tabasco hot sauces and it sounded like a great opportunity, so of course I said yes. It turned out to be a wonderful experience and exceeded my expectations. (more…)

Posted on June 26, 2014