Grilled Salmon with Diced Vegetables and Gazpacho

To make the gazpacho In a food processor, combine the tomatoes, herbs, and seasonings. Pulse very briefly, 2 or 3 times, to make a chunky puree. Add the olive oil and red onion. Quickly pulse twice to just incorporate all the ingredients the mixture should be a coarse puree. Pour into a bowl and set aside in a cool place.

To make the garnish Cut the cucumber, bell pepper, and avocado into 1/4-inch dice. Put in a small bowl, add the lemon juice and mix well. Season with salt and pepper. Cover and refrigerate.

Prepare an outdoor grill. Salt and pepper the salmon steaks and rub them with olive oil. Let sit at room temperature for 10 to 15 minutes. Place the steaks on the grill and cook about 6 minutes per side, until opaque. Transfer steaks to a warmed platter.

To serve, ladle 1/3 to 1/2 cup gazpacho onto each plate. Place 1 tbsp. of the garnish in the center of the gazpacho. Place a salmon steak over the vegetables. Top the steak with 1 tbsp. of the vegetable garnish. Place a parsley sprig on the top.

Serves 4 as a main course.