Grilled Salmon With Tomatillo-Avocado Salsa

• 1/2 pound tomatillos
• 2 or 3 unpeeled cloves garlic
• About 1 1/2 teapoon salt
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 4 to 6 pieces (1 in. thick; about 6 oz. each) boned salmon fillets
• 2 fresh jalapeno chilies, stemmed
• 1/2 cup fresh cilantro leaves
• 2 tablespoons lime juice
• 1 firm-ripe avocado (about 1/2 lb.)
• 1/3 cup minced onion

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. Remove from pan to cool.
3. Peel garlic and mash to a paste with 1/4 teaspoon salt. Mix with oil and vinegar.
4. Rinse fish and pat dry. Coat skinless sides of salmon with garlic mixture. Let stand about 5 minutes.
5. For minimum heat, remove seeds and veins from chilies. Coarsely chop chilies.
6. In a food processor or blender, combine chilies, tomatillos, 1/4 cup cilantro, and lime juice. Whirl until pureed.
7. Peel, pit, and coarsely dice avocado. Add half the avocado to tomatillo mixture and whirl just to blend slightly. Pour into a bowl and stir in onion, remaining diced avocado, and salt to taste.
8. 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.
9. Transfer fish to plates, garnish with remaining cilantro, and top with tomatillo-avocado salsa. Add salt to taste.

garlic, salt, olive oil, balsamic vinegar, salmon, fresh jalapeufo chilies, fresh cilantro, lime juice, avocado, onion

Taken from www.myrecipes.com/recipe/grilled-salmon-with-tomatillo-avocado-salsa (may not work)