Corn Salsa Over Grilled Salmon Recipe
Ingredients
*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
Directions:
- 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.
- Generously coat a grill (or grill pan) with non-stick spray and preheat to medium heat.
- In a small bowl, mix the brown sugar, cumin, chili powder, paprika, kosher salt, coriander, dill, and pepper together.
- Rub 1/2 tablespoon of olive oil over each piece of salmon followed by 1 tablespoon of rub.
- 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.
- Place each piece of salmon on a plate and top with a generous serving of corn salsa.
