Grilled Salmon with Tomatillo-Avocado Salsa

Ingredients

• 0.5 lb firm-ripe avocado 
• 2 tablespoons balsamic vinegar 
• 2  jalapeño chilies fresh stemmed
• 2  cloves garlic unpeeled
• 0.5 cup cilantro leaves fresh
• 2 tablespoons juice of lime 
• 2 tablespoons olive oil 
• 0.3 cup onion minced
• 4 pieces boned salmon fillets thick (1 in. ; 6 oz. each)
• 0.5 pound tomatillos 

Equipment

• food processor
• bowl
• frying pan
• blender
• grill

Directions

1. Pull off and discard tomatillo husks. Rinse and dry tomatillos.
2. In a 10- to 12-inch frying pan over medium-high heat, cook tomatillos and garlic until lightly browned, about 5 minutes, turning often.
3. Remove from pan to cool.
4. Peel garlic and mash to a paste with 1/4 teaspoon salt.
5. Mix with oil and vinegar.
6. Rinse fish and pat dry. Coat skinless sides of salmon with garlic mixture.
7. Let stand about 5 minutes.
8. For minimum heat, remove seeds and veins from chilies. Coarsely chop chilies.
9. In a food processor or blender, combine chilies, tomatillos, 1/4 cup cilantro, and lime juice. Whirl until pured.
10. Peel, pit, and coarsely dice avocado.
11. Add half the avocado to tomatillo mixture and whirl just to blend slightly.
12. Pour into a bowl and stir in onion, remaining diced avocado, and salt to taste.
13. Lay fish on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook salmon, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 6 to 8 minutes.
14. Transfer fish to plates, garnish with remaining cilantro, and top with tomatillo-avocado salsa.
15. Add salt to taste.