Blackened Salmon With Corn, Tomato, And Avocado Salad must try the recipe at home. Try Now and enjoy!!
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Blackened Salmon With Corn, Tomato, And Avocado Salad
WRITTEN BY:
Eileen
SERVES:
4
NUTRITION:
Rich in Omega-3
DIFFICULTY
Easy
TIME
25 Minute minutes
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Method
1.
Preheat oven to 400°. Arrange salmon skin-side down on plate.
2.
In a small bowl, whisk together coriander, brown sugar, and chili powder and season with salt. Rub mixture into salmon.
3.
Place shallots and red wine vinegar in small bowl and let sit. In large bowl, stir together corn, tomatoes, avocados, and cilantro.
4.
Heat 3 tablespoons olive oil in large non-stick ovenproof skillet over medium-high heat until nearly smoking. Sear salmon fillets skin-side up 2 minutes. Flip, then transfer skillet to oven and cook 3 minutes more or until salmon is just cooked through.
5.
Add red wine vinegar and shallots to corn mixture, along with remaining 3 tablespoons olive oil. Season with salt and pepper.
Shopping List
Ingredients
1.
4 five-oz. pieces wild salmon
2.
1 1/2 tsp. coriander
3.
1 1/2 tsp. brown sugar
4.
1 1/2 tsp. chili powder
5.
kosher salt
6.
6 tbsp. extra-virgin olive oil, divided
7.
1/2 shallot, thinly sliced
8.
3 tbsp. red wine vinegar
9.
3 ears of corn, kernels removed
10.
1/2 pt. red grape tomatoes, halved
11.
1 1/2 avocados, diced
12.
1/4 c. finely chopped fresh cilantro
13.
Freshly ground black pepper
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