Thursday, September 6, 2012

Salmon with Sweet Corn Salsa

Of the many things I have discovered about living in my apartment, one of my favorite’s, is my proximity to Whole Foods…(it may be my bank account’s least favorite). I can literally run there, grab the cinnamon I was missing for zucchini bread or brioche buns for sloppy joes, check out, and run back in less than thirty minutes. I save the environment some emissions and my butt gets a much needed break from the couch and Bravo marathons...that I have to record while I am gone because I am already too sucked in.

Lucky for my bank account, Whole Foods has some amazing Friday sales. This week...Wild Fresh Alaskan Coho Salmon. YUM! I got my inspiration from a recipe they posted on their website. It was the perfect combinations of flavors for this melt in your mouth fish.

Grill corn.

Cool corn.

Chop tomatoes.

Dice avocado.

Squeeze lime.

Season salmon.


Scoop, slice, and serve.

SALMON WITH SWEET CORN SALSA - Serves 2, plus leftover salmon

We don’t have enough room for an outdoor grill at our apartment, but I still wanted the grilled flavor, so I decided to grill the corn for the salsa. I baked the salmon very simply.

Sweet Corn and Avocado Salad:
2 ears fresh corn
1 cup halved grape tomatoes
1/2 small ripe avocado, diced
1/4 cup chopped red onion
1/4 cup chopped cilantro
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Half a lime, juiced
Kosher salt
Freshly ground black pepper

24 ounce salmon fillet
Extra virgin olive oil
Kosher salt
Freshly ground black pepper

Preheat the oven to 400 degrees with the rack positioned in the center. Line a baking sheet with parchment paper. Place the salmon on the baking sheet and drizzle with olive oil and season with salt and pepper. Roast the salmon until it is cooked through and flakes easily with a fork, 12 to 15 minutes. 

Meanwhile, heat up a grill pan to medium high, place corn (husks and all) and grill, rotating with tongs every few minutes, letting them get nice grill lines. Once done, remove and set on cutting board until cool enough to handle. Then with a sharp knife, carefully remove the kernels and place in a bowl. Add the tomatoes, avocado, cilantro, oil, vinegar and salt and pepper. Toss gently to combine and set aside.

Divide the salsa evenly on two plates. Top with a six ounce serving of salmon and serve immediately.

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