Wednesday, May 8, 2013

Corn Salsa over Grilled Salmon

I hope you all are enjoying these easy salmon recipes as much as I am. 
I knew this one would be a hit because hubs and I love corn salsa. 
We make it once a week over the summer, usually on Friday nights.  
That way we can enjoy the leftovers all weekend. 

And after making this recipe, I think we've found our new Friday night favorite. 
If you're serving 2, make the corn salsa recipe as directed.  
Enjoy half of it as an appetizer with corn chips and maybe a margarita {or two}.
Then, turn on the grill and enjoy this fresh and healthy salmon. 
It was enough served without sides, but I'm sure it would be good with jasmine rice as well. 


Corn Salsa over Grilled Salmon
Adapted from


    • *Corn Salsa Ingredients*
    • 12 -ounce bag frozen sweet corn
    • 1 - 15 ounce can black beans, rinsed and drained
    • 1 tomato, seeds removed and chopped
    • 1 avocado, removed from its skin and cubed
    • 1/4 cup chopped cilantro
    • Fresh squeezed lime juice from 1 large lime
    • 1 teaspoon kosher salt
    • *Salmon Seasoning Ingredients*
    • 2 tablespoons brown sugar
    • 2 teaspoons cumin
    • 1 teaspoon chili powder
    • 1 teaspoon paprika
    • 1 teaspoon kosher salt
    • 1/2 teaspoon dill
    • 1/4 teaspoon pepper
    • 2 tablespoons olive oil
    • 4 - (6-ounce) salmon fillets


    • 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.

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