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1. For Avocado Spread, in a blender combine avocado, olive oil, lemon juice, 2 Tbsp. water, mustard, and sugar. Cover and blend until smooth; set aside.
2. Rinse fish; pat dry. Brush both sides with melted butter and sprinkle with sea salt and lemon pepper.
3. For a charcoal or gas grill, grill salmon on the greased rack of a covered grill directly over medium heat for 3 to 4 minutes per side or until fish flakes easily with a fork. Grill buns, cut sides down, until toasted, about 1 minute.
4. Serve salmon on buns with Avocado Spread and fennel and orange slices.