Get the Recipe: Grilled Salmon with Tomato, Avocado, and Corn Salsa
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!!
Ingredients
For the Salsa:
- 1 ear corn, I like to use cooked corn cut off the cob, but canned or frozen works just as well (about ¾ cup)
- 1 14.5 oz. can of Tuttorosso’s Petite Diced Tomatoes or 1 cup diced tomatoes, drain all liquid/juice off extremely well
- ¼ cup red onion, diced very small
- 1 medium avocado, diced
- a few sprigs cilantro leaves, roughly chopped, about a tablespoon
- 1 small lime, the juice
- salt and pepper, to taste
For the Salmon:
- 1.5 - 2 pounds salmon, sliced into fillets
- a good drizzle olive oil
- 1 heaping teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt, or to taste
- ⅛ teaspoon ground 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 it halfway with water and bring it to a boil over medium‑high heat. Add the corn on the cob and cook until tender, 5 to 8 minutes (depending on the size of your corn). Using tongs, remove the corn and let it cool on a plate. Once cooled, carefully cut the kernels off the cob.
- In a medium bowl, combine the cooled corn, tomatoes, red onion, avocado, and cilantro. Add the juice of one lime, along with salt and pepper to taste. Gently toss until everything is evenly mixed. Cover tightly or transfer to an airtight container, then refrigerate until the salmon is ready.
Make the salmon:
- Prepare the salmon by drizzling it with olive oil, then seasoning with smoked paprika, dried oregano, salt, and pepper. You can optionally place the salmon in a large mixing bowl to combine everything, or use my usual method: add the salmon and all the ingredients to a large zip‑top storage bag, seal it tightly, and gently massage until the seasonings are evenly distributed.
- 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 on the grill skin‑side down and cook for 5 to 10 minutes, depending on your grill and the thickness of the fillets. Once the bottom portion closest to the heat turns pink, it’s time to flip the salmon. I prefer using a fish spatula for this step. Handle the salmon as little as possible—minimal movement helps prevent it from breaking into smaller pieces.
- When the salmon is finished cooking, transfer the fillets to a serving plate and let them cool slightly. I like to separate the salmon from the skin and discard it; running a knife gently between the flesh and the skin makes this much easier. If you enjoy eating the skin, feel free to keep it—your dish, your rules.
- 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.
Calories: 373kcal, Carbohydrates: 17g, Protein: 37g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Cholesterol: 94mg, Sodium: 528mg, Potassium: 1379mg, Fiber: 6g, Sugar: 5g, Vitamin A: 588IU, Vitamin C: 22mg, Calcium: 75mg, Iron: 3mg