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    • Blackened Salmon With Corn, Tomato, And Avocado Salad

    Blackened Salmon With Corn, Tomato, And Avocado Salad

    Mark Sharron
    Easy
    5 minutes
    4

    It’s the end of summer and dinners are starting to get cooler. That perfect crisp evening is a great opportunity for a spicy dish. This salmon dish is seasoned to perfection and served with a delicious salsa of tomato, avocado, and sweet corn. Blackened salmon is smoky, which makes it fantastic to eat.

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    Ingredients

    • 4 pieces of salmon
    • 1 1/2 teaspoon coriander
    • 1 1/2 teaspoon brown sugar
    • 1 1/2 teaspoon chilli powder
    • Salt to taste
    • 6 tablespoons extra-virgin olive oil
    • 1/2 thinly sliced shallot
    • 3 tablespoons red wine vinegar
    • 3 ears of corn, kernels removed
    • 1/2 pt. red grape tomatoes, sliced in half
    • 1 1/2 diced avocados
    • 1/4 cup finely chopped fresh cilantro
    • Ground black pepper

    Method

    • How to Make Blackened Salmon With Corn, Tomato, And Avocado Salad
    • Pat salmon fillets dry and season both sides with salt
    • In a small bowl, combine coriander, brown sugar, and chilli powder
    • Rub spice mixture evenly over all sides of the salmon fillets
    • Set salmon aside to allow flavors to infuse
    • Heat 3 tablespoons extra-virgin olive oil in a large nonstick skillet over medium-high heat
    • Once oil is hot and shimmering, carefully place salmon fillets in the skillet, skin-side down if applicable
    • Sear for 3-4 minutes until the skin is crisp and the spice rub darkens (but does not burn)
    • Flip the salmon gently and cook for an additional 2-4 minutes, depending on thickness, until just cooked through
    • Remove the salmon from the skillet and set aside to rest
    • While salmon cooks, cut kernels from corn cobs using a sharp knife
    • Heat 1 tablespoon olive oil in a separate skillet over medium-high heat
    • Add corn kernels and sauté 3-4 minutes until lightly charred and cooked through, then set aside to cool
    • In a large bowl, whisk together red wine vinegar, sliced shallot, remaining 2 tablespoons olive oil, salt, and ground black pepper to taste
    • Add the cooled corn, halved grape tomatoes, diced avocados, and finely chopped cilantro
    • Gently toss salad to combine and coat with dressing
    • Plate a generous helping of salad on each plate
    • Arrange a portion of blackened salmon on top or beside the salad
    • Garnish with additional cilantro and cracked black pepper if desired
    • Serve immediately while salmon is warm, with salad at room temperature for optimal flavor and texture