Get the Recipe:Grilled Salmon with Tomato, Avocado, and Corn Salsa
Yield: 4servings
Prep: 15 minutesmins
Cook: 15 minutesmins
Total: 30 minutesmins
I’m sharing one of my favorite dishes that I love to make during this time of year. It is my Grilled Salmon with Tomato, Avocado, and Corn Salsa. And what I love about this dish is that it goes well with so many other things. You can make tacos with it, you can add it onto a bed of lettuce for a salad, you can add it onto a bed of pasta, or you can even add it onto a bed of rice, quinoa, or couscous. The possibilities with this dish are endless!!
1earcorn, I like to use cooked corn cut off the cob, but canned or frozen works just as well (about ¾ cup)
1 14.5oz.can of Tuttorosso’s Petite Diced Tomatoes or 1 cup diced tomatoes, drain all liquid/juice off extremely well
¼cupred onion, diced very small
1mediumavocado, diced
a fewsprigscilantro leaves, roughly chopped, about a tablespoon
1smalllime, the juice
salt and pepper, to taste
For the Salmon:
1.5 - 2 poundssalmon, sliced into fillets
agood drizzleolive oil
1 heapingteaspoonsmoked paprika
½teaspoondried oregano
½teaspoonsalt, or to taste
⅛teaspoonground black pepper, or to taste
Optional Toppings:
Some slices of lime to squeeze over the finished dish
cilantro, roughly chopped
Instructions
Make the salsa:
In a large pot, fill halfway with water and on a medium to high heat, bring water to a boil. Place the corn on the cob in the water and boil for about 8 to minutes. Remove the corn from pot with a pair of tongs and allow to cool on a plate. Once the corn has cooled, carefully cut the corn off of the cob.
In a medium bowl, place the cooled corn, tomatoes, red onions, avocado, cilantro, the juice from one lime, and salt and pepper. Lightly mix all ingredients well together. Wrap tightly or place in an air tight container and place in the refrigerator until your salmon is done.
Make the salmon:
Prepare the salmon by drizzling with olive oil, and adding smoked paprika, dried oregano, and salt and pepper to salmon (I usually place the salmon in a large ziplock storage bag along with all of the other ingredients. I then seal the bag tightly and massage all the ingredients in well together).
Heat your grill to medium heat (375 to 400 degrees). Brush or spray the grill grates with a little olive or vegetable oil.
Place the salmon skin side down on grill, cooking for about 5 to 10 minutes depending on your grill and the thickness of your fillets. Once you see the bottom half portion of salmon closest to the heat, turn pink, then it’s time to flip the fish onto the other side. I like to do this using a fish spatula. The less you handle your fish, the less likely you are to break it up into smaller pieces.
When your salmon is done, place them on a serving plate and allow to cool a bit. I like to separate the salmon away from the skin and discard it. I find that by taking a knife and gliding it between the salmon and skin makes this process so much easier. But if you're one that likes to eat the skin, then do you.
To serve, spoon some of your salsa on top of each serving, give it a little squeeze of lime juice and a small sprinkle of cilantro and enjoy!
Notes
Please note: Even with lime juice, your avocados will start to brown a bit by the next day. So, try to use what you actually plan on eating that same day. Fresh is best.