Étapes

• Step 1

  When ready to cook, start the Traeger grill on Smoke.

• Step 2

  Place avocados cut side up directly on the grill grate and smoke for 10 minutes. Remove from grill and let cool.

  00:10

  450 ˚F / 232 ˚C

  Ingrédients

  • 3  avocados, halved and pit removed

• Step 3

  Increase grill temperature to 450 degrees F and preheat, lid closed 10-15 minutes.

  450 ˚F / 232 ˚C

  Ingrédients

  • 1 Tablespoon Traeger Fin & Feather Rub

  • 3 Pound salmon fillet, skin on

• Step 4

  Place salmon and butcher paper directly on the grill grate and cook 15-20 minutes or until internal temperature reaches 155 degrees F in the thickest part of the salmon.

  00:15

  450 ˚F / 232 ˚C

  155 ˚F / 68 ˚C

• Step 5

  While salmon is cooking, make the salsa. Chop smoked avocados into medium diced pieces and combine with remaining ingredients in a small bowl.

  Ingrédients

  • 1/2  oignon rouge, coupé en dés

  • 2 Clove ail, haché

  • 1  Piment Jalapeño, épépiné et émincé

  • 1/4 Cup cilantro, roughly chopped

  • 1  lime, juiced

  • 1 Teaspoon Sel

  • 1 Tablespoon huile d’olive

• Step 6

  Remove salmon from grill and place on a serving platter. Top with avocado salsa. Enjoy!