Blackened Salmon with Corn, Tomato, and Avocado Salad Recipe

Name: Blackened Salmon with Corn, Tomato, and Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 5 oz. pieces wild salmon; 1 1/2 tsp. coriander; 1 1/2 tsp. brown sugar; 1 1/2 tsp. chili powder; kosher salt; 6 tbsp. extra-virgin olive oil; 1/2 shallot, thinly sliced; 3 tbsp. red wine vinegar; 3 ears of corn, kernels removed; 1/2 pt. red grape tomatoes, halved; 1/2 pt. yellow table tomatoes, halved; 1 1/2 avocados, diced; 1/4 c. finely chopped cilantro; Black pepper

Servings: persons

4 5 oz. pieces wild salmon
1 1/2 tsp. coriander
1 1/2 tsp. brown sugar
1 1/2 tsp. chili powder
kosher salt
6 tbsp. extra-virgin olive oil
1/2 shallot, thinly sliced
3 tbsp. red wine vinegar
3 ears of corn, kernels removed
1/2 pt. red grape tomatoes, halved
1/2 pt. yellow table tomatoes, halved
1 1/2 avocados, diced
1/4 c. finely chopped cilantro
Black pepper

1
Preheat oven to 400 degrees F. Arrange salmon skin-side down on plate.
2
In a small bowl, whisk together coriander, brown sugar, and chili powder and season with salt.
3
Rub mixture into salmon.
4
Place shallots and red wine vinegar in small bowl and let sit.
5
In large bowl, stir together corn, tomatoes, avocados, and cilantro.
6
Heat 3 tablespoons olive oil in large non-stick ovenproof skillet over medium-high heat until nearly smoking.
7
Sear salmon fillets skin-side up 2 minutes.
8
Flip, then transfer skillet to oven and cook 3 minutes more or until salmon is just cooked through.
9
Add red wine vinegar and shallots to corn mixture, along with remaining 3 tablespoons olive oil.
10
Season with salt and pepper.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 5 oz. pieces wild salmon, 1 1/2 tsp. coriander, 1 1/2 tsp. brown sugar, 1 1/2 tsp. chili powder, and more.

Yes, Blackened Salmon with Corn, Tomato, and Avocado Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Blackened Salmon with Corn, Tomato, and Avocado Salad

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