Mexican Spiced Salmon:

• 4 x 6 oz salmon filets
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons cumin
• 2 teaspoons chili powder
• Lime for garnish

Avocado Salsa: 

• 1 avocado (ripe but slightly firm) diced
• 1 cup diced cucumber
• ½ jalapeno, finely chopped
• ¼ cup chopped cilantro
• 1 lime juice and zest
• 3 teaspoons Dry Creek Olive Co. Healdsburg Blend extra virgin olive oil
• ½ teaspoon salt

Creamy yogurt dressing: 

• ½ C plain Greek yogurt
• lime juice from one small lime
• 1 garlic clove minced
• 1 tablespoon  olive oil
• ⅛ cup chopped cilantro
• ½ tsp salt
• ½ tsp pepper

3-4 heads of butter lettuce ( or baby romaine) 1 per person

1. Preheat the grill to medium
2. In a small bowl, make the spice rub -mix salt, pepper, chili powder and cumin. Rub all sides of salmon with the spice rub.
3. Make the salsa - Mix all ingredients except avocado in a medium bowl. Gently fold in avocado last, so it stays intact, and don’t over mix; you don’t want it mushy.
4. Make the dressing - Whisk all ingredients in a small bowl.
5. Quarter lettuce vertically. Set aside. 
6. Grill salmon over medium heat on a well-greased grill for a few minutes on each side until the desired (preferably medium or medium-rare). A thin metal spatula is best here to turn. Squeeze with a bit of lime juice.
7. Assemble: Toss lettuce gently with a bit of dressing, just enough to coat. Lay on a plate, creating a bed for the salmon. Place salmon over the top, then spoon the avocado salsa over the top. Serve with lime wedges and cilantro sprigs.

Recipe from feasting at home