This salmon and Avocado Corn Salsa is a summertime favorite meal. The salsa comes together very easily and the leftovers are great with chips or mixed in with a salad.
Ingredients:
2 salmon filets
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon coriander
1 teaspoon cumin
1 lime, zested and juiced
2 tablespoons olive oil, divided
Salsa:
2 ears corn, shucked
1 red pepper, seeded and diced
1 avocado, pitted and diced
1 jalapeño, seeded and diced
1/3 red onion, diced
1 lime, zested and juiced
salt and pepper
Preparation:
1. Mix garlic powder, chili powder, coriander, cumin, zest and juice of 1 lime, and 1 tablespoon olive oil in a small bowl. Rub on to salmon and set aside.
2. Heat grill to medium. Grill corn for about 10 minutes, turning occasionally. Corn should be slightly charred. Remove from grill and cut corn off the cob.
3. In a medium bowl, mix the corn, red pepper, avocado, jalapeño, and red onion with the lime juice and zest. Season with salt and pepper and set aside.
4. Heat 1 tablespoon of olive oil a large skillet over medium heat. Add the salmon, skin side down. Cook for about 2-3 minutes. Flip salmon, continuing to cook for another 2-3 minutes. Flip a final time. Remove for medium, cook another 1-2 minutes to cook through.
5. Place salmon on a plate and add avocado corn salsa.
Ingredients:
2 salmon filets
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon coriander
1 teaspoon cumin
1 lime, zested and juiced
2 tablespoons olive oil, divided
Salsa:
2 ears corn, shucked
1 red pepper, seeded and diced
1 avocado, pitted and diced
1 jalapeño, seeded and diced
1/3 red onion, diced
1 lime, zested and juiced
salt and pepper
Preparation:
1. Mix garlic powder, chili powder, coriander, cumin, zest and juice of 1 lime, and 1 tablespoon olive oil in a small bowl. Rub on to salmon and set aside.
2. Heat grill to medium. Grill corn for about 10 minutes, turning occasionally. Corn should be slightly charred. Remove from grill and cut corn off the cob.
3. In a medium bowl, mix the corn, red pepper, avocado, jalapeño, and red onion with the lime juice and zest. Season with salt and pepper and set aside.
4. Heat 1 tablespoon of olive oil a large skillet over medium heat. Add the salmon, skin side down. Cook for about 2-3 minutes. Flip salmon, continuing to cook for another 2-3 minutes. Flip a final time. Remove for medium, cook another 1-2 minutes to cook through.
5. Place salmon on a plate and add avocado corn salsa.