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salmon
4 fillets (about 5 ounces each)
kosher salt and ground black pepper, to taste
corn, shucked
2 ears
diced red pepper
1 cup
chili powder
1 teaspoon
juice of 1 lime
large or 2 small avocados, pitted and diced
1
½ cup
For safe meat preparation, reference the USDA website.
Prepare a grill for direct cooking over high heat using Kingsford® charcoal. Turn heat down to medium-high before you add the salmon.
Season salmon with salt and pepper and place on grill, skin side up. Grill for about 4–5 minutes, without disturbing; then flip over and cook for another 2–3 minutes, or until desired doneness.
While the salmon is cooking, bring a pot of water to boil that is large enough to hold the corn. Cook corn for 3–5 minutes, then remove. Cut kernels off the cobs.
Mix corn with red pepper, chili powder, lime juice, avocado, and dressing. Serve salmon topped with the corn salsa.
