Blackened Salmon with Corn, Tomato, and Avocado Salad
By Anna Watson Carl
Yields:
4
Prep Time:
20 mins
Total Time:
25 mins
Jump to recipeThe smoky char from this blackened salmon recipe is one seriously addictive game-changer.
Advertisement - Continue Reading Below
Ingredients
- 4 five-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, divided
- 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 cup finely chopped fresh cilantro
- Freshly ground black pepper
Directions
- Step 1Preheat oven to 400°. Arrange salmon skin-side down on plate.
- Step 2In a small bowl, whisk together coriander, brown sugar, and chili powder and season with salt. Rub mixture into salmon.
- Step 3Place shallots and red wine vinegar in small bowl and let sit. In large bowl, stir together corn, tomatoes, avocados, and cilantro.
- Step 4Heat 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.
- Step 5Add red wine vinegar and shallots to corn mixture, along with remaining 3 tablespoons olive oil. Season with salt and pepper.
Advertisement - Continue Reading Below
60 Summer Potluck Recipes
How To Cook Pasta Perfectly Al Dente
Presented by Target
Weeknight Dinners For July
Braised Chicken Thighs
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below