Circle B Kitchen
When grilling salmon, I always keep the skin on so it doesn’t dry out on the grill. It makes a ton of difference in the flavor too. After you grill the salmon, the skin will just slide right off. You can use your favorite guacamole recipe for this, adding as much heat to it as you like. I think a little heat is great with the salmon. Your call.
Serves 4
4 6-oz salmon filets (skin on, pin bones removed)
8 slices of cooked, crispy bacon, cut in half
Guacamole (recipe follows)
4 hamburger buns
Guacamole:
2 ripe avocados
¼ cup finely minced red onion
1/3 cup tomatillo salsa
1 tablespoon lime juice
1/3 cup chopped fresh cilantro (optional)
1 teaspoon salt
½ teaspoon ground black pepper
Chopped jalapenos to taste (optional)
Remove the seeds from the avocados and mash, leaving a few little chunks. Stir in the remaining ingredients and taste for salt, adding more salsa or lime juice if needed.
Set the grill to medium high heat and brush with oil. Brush the tops of the salmon filets with olive oil and sprinkle liberally with salt and pepper.
Grill the salmon skin-side down for 5 minutes and then turn over and grill skin side down for another 4 or 5 minutes, depending on how thick your fillets are. You really don’t want to overcook them! When the salmon is just cooked through, remove from the grill. The skin will just slip right off.
Heat the buns, cut side down on the grill for a couple of minutes.
Schmear a generous amount of guacamole on each bottom bun. Top that with two halves of the crispy bacon. Place a salmon filet on top of the bacon and then a little more guacamole on top of the salmon. Top that with a couple more bacon halves and then the top bun.
Serve with lots of napkins.
Enjoy!