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1
Heat a large skillet over medium heat.
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2
Take the salmon out of the refrigerator and bring to room temperature for 10 minutes.
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3
Mix together the spices for the salmon rub.
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4
While the salmon is warming, begin making the salsa.
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5
If using frozen corn, measure into a microwave safe bowl and defrost for 30-60 seconds in the microwave.
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6
Then combine the corn, tomato, cilantro, lime juice and salt.
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7
Set aside.
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8
Pour the olive oil into the heated skillet.
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9
While the oil heats, dry the salmon with paper towels, then rub the spice mixture onto both sides of the salmon.
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10
Once the oil is hot, place the salmon in the pan and cook for 4 minutes on one side.
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11
Turn and cook for an additional 3 minutes on the other side.
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12
After cooking, remove from heat and set aside for 5-10 minutes.
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13
While the salmon is resting, make the avocado crema.
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14
Put the sour cream, avocado, lime juice and salt into a bowl.
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15
Using a fork, mash the avocado and combine with sour cream, lime juice and salt until smooth.
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16
Heat the tortillas in the microwave according to the package directions.
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17
Flake the salmon and place into the tortillas, top with the salsa and crema and enjoy!
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18
Avocado crema recipe slightly adapted from Iowa Girl Eats.
