Ingredients
1 cup FAGE Total 2%
1 tablespoon canola oil
4 salmon fillets, 8 ounces each
1/4 teaspoon cayenne chile powder
1/4 teaspoon ground turmeric (or you can use 1 1/2 tablespoons of your favorite curry powder)
2 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon ancho chile powder
2 tablespoon fresh lime juice
1 teaspoon finely grated lime zest
2 cloves garlic, finely chopped
2 limes, halved
Kosher salt and freshly ground black pepper
Avocado-Green Onion Crèma:
1/2 cup FAGE Total 2%
1 ripe Hass avocado, peeled, pitted and chopped
2 green onions, green and pale green part, chopped
Juice and zest of 1 fresh lime
Water
1/4 cup cilantro leaves
Salt and freshly ground black pepper
Cilantro leaves, for garnish
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Steps
- Whisk together the FAGE Total 2%, garlic, lime zest and juice, ancho, coriander, cumin, turmeric and cayenne chile powder in a baking dish until combined. Add the salmon fillets and turn to coat in the marinade. Cover and refrigerate for at least 30 minutes and up to 1 hour.
- Heat the oil in a nonstick pan over high heat until it begins to shimmer. Remove the salmon from the marinade and wipe off the excess with paper towels. Season the salmon on both sides with salt and pepper. Grill until golden brown on both sides and cooked to medium doneness, about 4 minutes per side. Brush the cut side of the lime with the remaining oil and put on grill, cut side down.
- Avocado-Green Onion Crèma: Combine the FAGE Total, avocado, green onion, lime juice, zest and a 1/4 cup of cold water in a blender and blend until smooth. Add the cilantro and salt and pepper, and pulse a few times just to incorporate the cilantro.
