Blackened Salmon with Salsa (Print Version)
# Ingredients:
→ Salmon
01 -
1 salmon filet (approximately 2.5 pounds), skin on while cooking
02 -
2 tablespoons olive oil
03 -
1 tablespoon blackened seasoning
→ Avocado Corn Salsa
04 -
1 medium avocado, peeled, pit removed, and diced
05 -
1 can (15.25 ounces) sweet corn, drained
06 -
1 Roma tomato, diced
07 -
0.5 medium red onion, diced (approximately 1 cup)
08 -
1 large jalapeno pepper, seeded and diced
09 -
0.25 cup cilantro, diced
10 -
1 tablespoon freshly squeezed lime juice (approximately half a lime)
11 -
1 tablespoon green onion
12 -
0.5 teaspoon garlic, minced
13 -
0.5 teaspoon salt
14 -
Lime wedges, for garnish
# Instructions:
01 -
Preheat oven to 400°F and place a rack in the center. Line a baking sheet with aluminum foil. Use non-stick spray if serving with skin, or leave unsprayed for the skin to stick and separate easily during serving.
02 -
Place salmon filet skin-side down on the prepared baking sheet. Drizzle with olive oil and sprinkle with blackened seasoning, rubbing gently to coat evenly. Bake for 16-20 minutes, or until flakey. For medium doneness, cook to an internal temperature of 130°F.
03 -
In a large bowl, combine avocado, sweet corn, Roma tomato, red onion, jalapeno, cilantro, lime juice, green onion, garlic, and salt. Mix well and refrigerate to chill while salmon cooks.
04 -
Once the salmon is finished cooking, top with the prepared avocado corn salsa. Optionally, squeeze fresh lime juice over the salsa. Cut salmon into single-serving portions and serve.