Lime & Cilantro Salmon with Grilled Corn and Avocado Salsa
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Unrated
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Course
Main Course
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Cuisine
Mexican
Lime & Cilantro Salmon with Grilled Corn and Avocado Salsa
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Bring something special to the table with this well-loved recipe.
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Ingredients
Salsa:
- 1-2 white corn ears, husks removed
- 1 avocado diced
- grape tomatoes handful, diced
- cilantro for garnish
- lime wedges
Salmon:
- 1 ½ lbs. sockeye salmon fresh wild
- 1 tbsp butter
- 2 tsp cilantro fresh, finely chopped
- 1 clove garlic
- lime juice from 1/2 lime
- sea salt freshly cracked, to taste
- black pepper freshly cracked, 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.
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