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Nutrition Facts
Serving Size 181 g
(Approx. 4 Servings)
Amount Per Serving
Calories 260 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 260 mg 11%
Total Carbohydrate 5 g 2%
Dietary Fiber 3 g 12%
Sugars 1 g
Protein 26 g
Vitamin A 8% Iron 6%
Vitamin C 20% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Salmon with Piri Piri Guacamole

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 large avocado, cubed
2 Tbsp red onion, finely chopped
1 Tbsp fresh Italian parsley, finely chopped
1 Tbsp fresh cilantro, finely chopped
2 Tbsp Food Trk Fusion Katy's Peri Peri Sauce
1 Lb fresh Atlantic salmon fillet, skin on
1 Tsp Adams Reserve House Rub
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Spray clean grill with 2 to 3 short bursts of spray oil then heat to medium.
In a small bowl combine avocado, onion, herbs and peri peri sauce. Stir gently to combine and chill while salmon is cooking.
Season salmon lightly with rub. Place skin side down on grill, close lid and cook 10 to 15 minutes. Do not turn fish. Grilling time depends on temperature of grill and fish.
When fish is done, gently slide a metal spatula between the skin and the fillet, leaving the skin on the grill and removing fillet to a plate. Discard skin.
Serve fish immediately with guacamole heaped generously on top. Garnish with wedges of orange or lemon if desired.


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