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    • Blackened Salmon With Corn, Tomato, And Avocado Salad

    Mark Sharron
    Easy
    5 minutes
    4
    Amount Per Serving: Calories 750; Carbohydrates 56g; Fat 36g; Protein 50g; Sodium 1268mg
    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

    • Preheat the oven to 400°. Arrange salmon skin-side down on a plate.
    • In a small bowl, whisk together the coriander, brown sugar, and chilli powder and season with salt. Rub the mixture into the salmon.
    • Heat 3 tablespoons olive oil in a large non-stick ovenproof skillet over medium-high heat until nearly smoking. Sear salmon fillets skin-side up to 2 minutes.
    • Flip the salmon, then transfer the skillet to the oven and cook for 3 minutes more or until the salmon is just cooked through.
    • In making the salsa, combine the shallots and red wine vinegar in a small bowl and set aside. Season it with salt and pepper.
    • Using a larger bowl, stir together the corn, tomatoes, avocados, and cilantro. Add the red wine vinegar and shallots mixture, along with the remaining 3 tablespoons olive oil.
    • Once the salmon is already cooked, reaching a minimum internal temperature of 145 degrees, you may now plate the dish.
    • Serving Suggestions: Add a generous scoop of salsa to a plate. Place a piece of blackened salmon next to the salsa. Garnish with remaining cilantro and lime zest.

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