Having a hard time letting summer go? I’m not (good riddance, hot weather!) but if you are, you might find this summery dish to your liking, even with the entrance of autumn. It’s all about really fresh ingredients while retaining a quick, healthy and filling balance. If you’re really despondent about summer saying good-bye, make this on one of the few remaining Indian summer evenings that continue to crop up. I could see myself whipping this up in the dead of winter, however, and being completely OK with my non-traditional self.
I’m a huge fan of salmon but have always managed to muck it up when preparing it. My fillets always tended to come out hard, burned and overcooked, never soft and flaky. Well, this time the salmon gods were smiling on me because my fillet came out of the oven perfectly done. I’m still not sure exactly how I managed that (this was when the oven in our rental home would only turn on at 550 degrees) but I was grateful because the entire dish was amazing.
The dish comes from The Church Cook and when I initially saw the recipe, I immediately bookmarked it but figured I’d add another side dish to it. There’s really no need. Every bite is full of flavor, with the soft salmon, the crunch of jalapeno and corn, and the smooth taste of avocado. I was pleasantly full afterward. Can’t go wrong!
Salmon with Avocado Corn Salsa
Minimally adapted from The Church Cook
1-1/2 lbs salmon fillet
2 tbsp extra virgin olive oil
2 ripe avocados, pitted and diced
2 ripe tomatoes, seeded and diced
2-3 ears corn, kernels cut from cob
2 green onions, finely sliced
1 small shallot, peeled and finely diced
1 jalapeno, chopped (you can seed this for less bite in your salsa)
1/2 cup chopped cilantro
1 lime, grated and juiced
salt, pepper to taste
Preheat broiler. Line a baking sheet with foil and place salmon on top. Pat salmon dry and season both sides with olive oil, salt and pepper. Place sheet a few inches away from broiler and heat for roughly 10 minutes. Make sure to keep an eye on the salmon to prevent overcooking. Smaller, thinner salmon fillets may cook faster.
For salsa, combine remaining ingredients and serve atop salmon. Note: salsa can be made a few hours ahead of time. Enjoy!