Grilled Salmon with Tomato-Avocado Relish

Cooking Light Fresh Food Fast Special Edition had a photo of their Grilled Salmon with Tomato-Red Onion Relish on the cover that caught my eye. I couldn't find a picture of that edition to link to, but that photo inspired me to make this Grilled Salmon with Tomato-Avocado Relish when we went camping.

To make the Tomato-Avocado Relish, simply slice cherry tomatoes--both red and yellow--in half, dice an avocado, thinly slice some green onions & half a bunch of cilantro, toss with some lime and/or lemon juice and season with salt and pepper. The citrus juices go well with the fish and the avocado adds a nice creaminess.

Scroll down to the end of this post for a recipe if you'd like to skip the details of our camping trip. I don't mind.

For years, we have been camping in the Eastern Sierra, but this year, with my new granddaughter only several weeks old, my son-in-law Mitchell found us a campground on the Western Sierra side, closer to them.

Mitchell spent a lot of time researching campgrounds to find us one that met our requirements at Dinkey Creek--we appreciate your hard work, Mitchell! As it turned out, they had to suddenly fly to Florida and were unable to join us. 

Dinky Creek was really nice and shady, a nice change from the hot sun of our campsites at Convict Lake.

We arrived in the late afternoon and started to make dinner after setting up camp.

Rick grilled the salmon.

Jessica made the tomato-avocado relish. You may remember her from her Thai Chicken Salad.

After dinner we sat around the campfire and made S'mores. 

This is our first time trying the JUMBO marshmallows.

See that look of love on Jessica's face?

Jessica LOVES marshmallows.

Jessica roasts the marshmallow and Rick melts the chocolate for her.

That is a JUMBO marshmallow!

It makes the graham cracker look tiny!

Gary had to add another graham cracker, and it oozed out the sides--the sign of a good S'more. He likes them best with mint chocolate.

Jessica loves S'mores! We made them every night and she never got tired of them.

The next day we made a hash with the leftovers from dinner. Simple and delicious!

Shaver Lake is not too far from the campground, about 13 miles or so. It seemed like there was mostly swimming and boating there, we didn't see anyone fishing.

There was nice hiking at Dinkey Creek.

We went on an early morning hike.

Dixie's cooling off in the water.

Back at the campsite, we played Ticket to Ride. It's a fun game--I didn't think so at first, but now I'm hooked.

Our last dinner camping, we had surf and turf.

Sliced tomatoes from my dad's garden, yellow squash & green beans and brown long grain rice made the meal complete.

After every meal, Rick & Jessica did the clean-up. Thanks for working so hard!

I liked Dinkey Creek! A BIG thank you to Mitchell for finding us another nice place for camping. We missed them this year, but I'm sure we'll go again.

***

This is Mitchell's grandmother, Nana.

My daughter describes her as a lovely Southern lady with impeccable manners, a graceful dignity, sparkle in her eyes and a quick wit.

 Our condolences go out to our family in Florida over the sudden loss of their precious Nana.

***

Grilled Salmon with Tomato Avocado Relish

adapted from Cooking Light Fresh Food Fast Special Edition


Ingredients:

salmon fillets, seasoned

2 cups red cherry tomatoes, halved
2 cups yellow cherry tomatoes, halved
1 large avocado, diced
juice of 1 small lime and/or lemon
3 thinly sliced green onions
1/2 bunch cilantro, chopped

salt and pepper to taste

optional: serve on a bed of arugula

Season salmon fillets with salt, pepper, paprika and/or lemon pepper. Grill.

While the salmon is grilling, chop the vegetables and toss lightly in a medium-sized bowl. Season with lime and/or lemon juice, salt & pepper.

Serve over a bed of arugula.