grilled salmon and avocado corn salsa



1lb of salmon, cut into filets

Cayenne pepper

Salt and pepper

Avocado Corn Salsa:

1 ripe avocado, diced

1-1/2 cups of corn

1 large tomato or 2 small tomatoes, diced

1/2 cup of diced red onion

1 jalapeño 


Juice of 2 limes

Juice of 1 lemon

Salt and pepper


In a bowl, mix all ingredients for the avocado corn salsa, adjusting the ingredients to your taste. Set in fridge until the salmon is ready. To start the salmon, drizzle olive oil in a grill pan over medium heat. While the pan heats up, season salmon with salt, pepper, and cayenne pepper to taste. Once the pan is hot, lay salmon in skin side up and cook for about 4 minutes, or until cooked about half way through (make sure you have good grill marks!). Flip salmon to skin side down, and continue cooking for 4 more minutes or until cooked through to your liking. You can turn the salmon on the sides as well for more grill marks. Once cooked, let sit for about 2 minutes. Serve warm topped with avocado corn salsa. Enjoy!

*Note: The salsa measurements can be adjusted to your liking. If you don’t want as much heat, use less jalapeño. If you don’t want corn or avocado, omit it, and you’ve made regular salsa. Do whatever your heart desires!

Dresden DavisComment