Corn Salsa Over Grilled Salmon
By: Alice Currah found on pbs.org/food/kitchenexplorers
Gently mix the corn, black beans, red bell pepper, avocado, cilantro, lime juice, and salt in a medium bowl. Cover the bowl and place in the refrigerator for at least 30 minutes.
Generously coat a grill (or grill pan) with non-stick spray and preheat to medium heat.
In a small bowl, mix the brown sugar, cumin, chili powder, paprika, kosher salt, coriander, dill, and pepper together.
Rub 1/2 tablespoon of olive oil over each piece of salmon followed by 1 tablespoon of rub.
Grill the salmon, flesh side down, for 5 minutes. Carefully flip the salmon and cook for an additional 5-6 minutes until the fish is cooked through.
Place each piece of salmon on a plate and top with a generous serving of corn salsa.
*Leftover salsa can be used for dipping chips.
Ingredients
Directions
Gently mix the corn, black beans, red bell pepper, avocado, cilantro, lime juice, and salt in a medium bowl. Cover the bowl and place in the refrigerator for at least 30 minutes.
Generously coat a grill (or grill pan) with non-stick spray and preheat to medium heat.
In a small bowl, mix the brown sugar, cumin, chili powder, paprika, kosher salt, coriander, dill, and pepper together.
Rub 1/2 tablespoon of olive oil over each piece of salmon followed by 1 tablespoon of rub.
Grill the salmon, flesh side down, for 5 minutes. Carefully flip the salmon and cook for an additional 5-6 minutes until the fish is cooked through.
Place each piece of salmon on a plate and top with a generous serving of corn salsa.
*Leftover salsa can be used for dipping chips.