LOVED this recipe…Joe normally doesn’t eat salmon, but said he’d eat anything with this topping…
Salmon + Avocado/Corn Topping (adapted from Martha & allrecipes):
For the salmon:
- 2 salmon filets (we used Alaskan pink salmon – freshly bought from the day-market)
- Olive oil
For the topping:
- 1 15oz can corn (can use corn on the cob, but we couldn’t find any)
- 2 tomato’s, diced
- 1 avocado, cubed
- 1/2 onion, chopped (red or white as it doesn’t matter – in my opinion)
- 2 tbsp olive oil
- 1/2 lemon juice
- salt and pepper to taste
Start by making the topping…very easy, just combine all the ingredients into a bowl and mix. I made mine a couple hours ahead of time so that it could cool and marinate in the fridge.
For the salmon, you can either grill or roast in the oven. Our grill is pretty ghetto here, so we always roast. Preheat the oven to 450F degreesUse a baking pan and first spray with PAM. Place salmon filets in the pan with the skin side down. Drizzle with olive oil and the freshly squeezed lemon juice and sprinkle with salt/pepper. Roast for about 10-15 minutes (depending on the thickness and preferred “done-ness.”
Top with corn/avocado mixture. Done!