Recipe information
Ingredients for - Blackened Salmon with Corn, Tomato, and Avocado Salad
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 -
6. 6 tbsp. extra-virgin olive oil, divided -
7. 1/2 shallot, thinly sliced -
9. 3 ears of corn, kernels removed -
10. 1/2 pt. red grape tomatoes, halved -
11. 1/2 pt. yellow table tomatoes, halved -
12. 1 1/2 avocados, diced -
13. 1/4 c. finely chopped fresh cilantro -
How to cook deliciously - Blackened Salmon with Corn, Tomato, and Avocado Salad
1. Stage
Preheat oven to 400°. Arrange salmon skin-side down on plate.
2. Stage
In a small bowl, whisk together coriander, brown sugar, and chili powder and season with salt. Rub mixture into salmon.
3. Stage
Place shallots and red wine vinegar in small bowl and let sit. In large bowl, stir together corn, tomatoes, avocados, and cilantro.
4. Stage
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. Stage
Add red wine vinegar and shallots to corn mixture, along with remaining 3 tablespoons olive oil. Season with salt and pepper.
