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 (heaping)
→ 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 -
Place a rack in the center of your oven and preheat to 400°F. Line a baking sheet with aluminum foil. If you plan on serving and eating the skin, coat the foil with non-stick spray. Otherwise, the salmon will come away easily from the skin during serving.
02 -
Place the salmon filet skin-side down on the lined baking sheet. Drizzle the filet with olive oil. Sprinkle blackened seasoning over the entire salmon and gently rub the seasoning onto the filet.
03 -
Bake the salmon for 16-20 minutes, or until flaky. For medium doneness, cook to an internal temperature of 130°F.
04 -
In a large bowl, combine avocado, corn, tomatoes, onion, jalapeno, cilantro, lime juice, green onion, garlic, and salt. Mix well and place in the refrigerator to chill while the salmon is cooking.
05 -
Once the salmon is done cooking, top it with the avocado corn salsa. Optionally, squeeze a lime over the salsa. Cut the salmon into single-serving filets and serve.