Blackened Salmon with Fresh Avocado Corn Salsa
A vibrant, flavorful dish that marries the rich, smoky flavors of perfectly seared salmon with the freshness of avocado and corn salsa.
Equipment
- Skillet
- Mixing Bowl
Ingredients
Salmon Fillets
- 4 ounces Salmon Fillets Fresh salmon fillets, about 6 ounces each.
Blackening Spice Mix
- 2 tablespoons Paprika
- 1 tablespoon Cayenne Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- to taste Salt
- to taste Pepper
Cooking Ingredients
- 2 tablespoons Olive Oil Extra virgin olive oil for cooking.
Avocado Corn Salsa
- 1 Avocado Diced ripe avocado.
- 1 cup Sweet Corn Fresh or grilled corn kernels.
- 0.5 Red Onion Finely chopped.
- 0.25 cup Fresh Cilantro Chopped.
- 1 Lime Juice Juice of one lime.
Instructions
- 1. Prepare the blackening spice mix by combining paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, and salt in a small bowl.
- 2. Pat the salmon fillets dry and season both sides with the blackening spice mix.
- 3. Heat olive oil in a skillet over medium-high heat until shimmering.
- 4. Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes without moving them.
- 5. Flip the salmon fillets and cook for an additional 3-4 minutes until opaque.
- 6. In a medium bowl, combine diced avocado, corn, red onion, cilantro, lime juice, salt, and pepper to make the salsa.
- 7. Serve the blackened salmon topped with the avocado corn salsa.
Notes
Leftover salmon can be stored in an airtight container in the refrigerator for up to three days.