California Avocado season has ended.

Roasted Salmon with California Avocado, Hatch Chiles and Grilled Salad

Total time:

52 min

Prep time:

30 min

Cook time:

22 min

Roasted Salmon with California Avocado, Hatch Chiles and Grilled Salad


Grilled California Avocados and Hatch chiles are front and center in this beautiful salmon dish. The chiles and avocado come together to create a luscious smoky sauce and appear again in a grilled summer salad. This show stopping dish is deceptively simple and can be on your table in under an hour. You can even grill your corn, peaches, and chiles the day before to make things even easier on yourself.


Serves: 6

For California Avocado Hatch Chile Sauce
1 ripe, Fresh California Avocado, peeled, seeded and roughly chopped
4 roasted Hatch chiles, peeled, seeded and chopped
1 cup loosely packed cilantro
1 lemon, juice only
For Grilled Avocado, Hatch Chile and Peach Salad
1 pt. mixed small tomatoes like grape or cherry tomatoes, halved
1 ripe, Fresh California Avocado, lightly grilled and diced
2 large or 4 small roasted Hatch chiles, seeded and diced
2 ears corn, lightly grilled and cut from cob (omit for Paleo)
2 ripe peaches, lightly grilled and diced
1 Tbsp. lemon juice
1 Tbsp. olive oil
1 pinch sea salt
As needed fresh cracked pepper, to taste
For Salmon
1/4 tsp. sea salt
1 tsp. smoked paprika
2 tsp. coconut sugar or brown sugar
1.5-2 lb. side of wild salmon
1/2 Tbsp. olive oil

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Blend all sauce ingredients until smooth. Refrigerate while you make salad and salmon.
  2. In a large bowl, mix all salad ingredients and taste to adjust seasoning. Refrigerate while salmon cooks.
  3. Preheat oven to 425 degrees F and line a baking sheet with nonstick parchment paper.
  4. In a small bowl, mix salt, paprika and sugar; sprinkle on the salmon. Brush both sides of the salmon filet with olive oil and bake skin-side-down for 20 minutes. Turn broiler on high for two minutes to give a nice crust to the top.

Serving Suggestion: Spoon some of the Hatch chile avocado sauce on the salmon, and top with some of the grilled salad. Serve the rest of the salad and sauce on the side.

Beverage Pairing: Bright and citrusy sauvignon blanc.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Sabrina Modelle is the author and photographer behind the popular blog, The Tomato Tart. Her recipes and photographs have been featured on The Huffington Post, The Discovery Channel’s Green Wine Guide, The Jerusalem Post, and in The Green Market Baking Book (Sterling Press, 2010). Sabrina has been a web designer, usability expert, and brand consultant since 1994 and has worked with clients from Pepsi and Pet Smart to The ACLU and ASPCA. When she’s not working or instagraming, Sabrina can be usually be found at her home in the redwoods with her nose in a cookbook and a dog in her lap.

Sabrina is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.


(3 Ratings)