Lime & Cilantro Salmon with Grilled Corn and Avocado Salsa
Servings 4
Equipment
- Grill Pan
- Baking Sheet
Ingredients
Salsa:
- 1-2 ears of white corn husks removed
- 1 avocado diced
- Handful of grape tomatoes diced
- Cilantro for garnish
- Lime wedges
Salmon:
- 1 ½ lbs. fresh wild Sockeye salmon
- 1 tbsp butter
- 2 tsp fresh cilantro finely chopped
- 1 clove of garlic
- Juice from 1/2 lime
- Sea salt and freshly cracked pepper to taste
Instructions
- Prepare the corn by heating your grill pan over medium-high heat then add the corn on the cob and cook for about 12-14 minutes, making sure to turn to evenly cook all sides. Remove from the grill and let cool. Once cool, cut the kernels from the ears of corn with a knife.
- Make the salsa by combining and seasoning the tomatoes, avocado, and grilled corn with sea salt and freshly cracked pepper, to taste.
- Preheat the oven to 450 degrees. Line a baking sheet with parchment paper then coat it with cooking spray.
- Prepare the salmon by combining the butter, minced garlic, cilantro, and juice from 1/2 a lime together then spread evenly over the top of the fish. Season with sea salt and freshly cracked pepper, to taste.
- Place skin side down on the prepared baking sheet.
- Place into the oven and bake for 10 minutes or until the salmon flakes easily with a fork - DON'T OVERCOOK! Remove from the oven and slice into servings and place on plates.
- Serve by spooning the salsa over the salmon servings and sprinkle with chopped cilantro. Serve with lime wedges. Enjoy.