Corn Salsa Over Grilled Salmon Recipe


*Corn Salsa Ingredients* 
  • 12 -ounce bag frozen sweet corn
  • 1 – 15 ounce can black beans, rinsed and drained
  • 1 red bell pepper, seeds removed and chopped
  • 1 avocado, removed from its skin and cubed
  • 1/4 cup chopped cilantro
  • Fresh squeezed lime juice from 1 large lime
  • 1 teaspoon kosher salt
*Salmon Seasoning Ingredients*
  • 2 tablespoons brown sugar
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coriander
  • 1/2 teaspoon dill
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 4 – (6-ounce) salmon fillets
  1. Gently mix the corn, black beans, red bell pepper, avocado, cilantro, lime juice, and salt in a medium bowl. Cover the bowl and place in the refrigerator for at least 30 minutes.
  2. Generously coat a grill (or grill pan) with non-stick spray and preheat to medium heat.
  3. In a small bowl, mix the brown sugar, cumin, chili powder, paprika, kosher salt, coriander, dill, and pepper together.
  4. Rub 1/2 tablespoon of olive oil over each piece of salmon followed by 1 tablespoon of rub.
  5. Grill the salmon, flesh side down, for 5 minutes. Carefully flip the salmon and cook for an additional 5-6 minutes until the fish is cooked through.
  6. Place each piece of salmon on a plate and top with a generous serving of corn salsa.

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