Blackened Salmon with Avocado Corn Salsa
User Reviews
5
2 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Salsa Chilling Time
15 mins
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Total Time
55 mins
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Servings
6
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Course
Main Course, Dinner
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Cuisine
American
Blackened Salmon with Avocado Corn Salsa
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Blackened Salmon with Avocado Corn Salsa is a seasoned salmon filet that is baked in the oven and paired with a side of homemade avocado corn salsa.
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Ingredients
Salmon
- 1 almon filet skin on while cooking, approximately 2½ pounds
- 2 tablespoons olive oil
- 1 tablespoon blackened seasoning heaping
Avocado Corn Salsa
- 1 medium avocado peeled, pit removed, and diced
- 1 can sweet corn drained, 15.25 ounces
- 1 Roma tomato diced
- ½ medium red onion diced (approximately 1 cup
- 1 large jalapeno pepper seeded and diced
- ¼ cup cilantro diced
- 1 tablespoon lime juice approximately half a lime, freshly squeezed
- 1 tablespoon green onion
- ½ teaspoon garlic minced
- ½ teaspoon salt
- lime for garnish, wedges
Instructions
- Place a rack in the center of your oven and preheat to 400° F. Line a baking sheet with aluminum foil. (You can use non-stick spray if you plan on serving and eating the skin. If you do not use spray, the skin will stick to the pan and the salmon will easily come away from the skin for serving.)
- Place salmon filet skin-side down on the lined baking sheet and drizzle the salmon with olive oil.
- Sprinkle the entire salmon with blackened seasoning and then gently rub the seasoning onto the filet.
- Bake 16-20 minutes, or until flakey. (For medium, cook to an internal temperature of 130°F.)
- Meanwhile, in a large bowl, combine avocado, corn, tomatoes, onion, jalapeno, cilantro, lime juice, green onion, garlic, and salt. Place in the refrigerator to chill as the salmon is cooking.
- When salmon is done cooking, cover with avocado corn salsa. If you would like, squeeze a lime over the salsa. Cut it into single-serving filets and serve.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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