Ingredients (8)
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salmon 4 fillets (about 5 ounces each)
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kosher salt and ground black pepper, to taste
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corn, shucked 2 ears
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diced red pepper 1 cup
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chili powder 1 teaspoon
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juice of 1 lime
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large or 2 small avocados, pitted and diced 1
Steps (4)
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1
Prepare a grill for direct cooking over high heat using Kingsford® charcoal. Turn heat down to medium-high before you add the salmon.
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2
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.
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3
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.
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4
Mix corn with red pepper, chili powder, lime juice, avocado, and dressing. Serve salmon topped with the corn salsa.
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