Grilled Salmon with Tomato, Avocado, and Corn Salsa
This posting is a paid sponsorship with The Feedfeed and Tuttorosso Tomatoes, but all words, opinions, and feelings towards tomatoes are my own.
When I think of summer, I instantly think of soaking up some sunshine, firing up the grill, and sipping on a cool refreshing drink on the porch. So, I’m really excited to be teaming up with Tuttorosso and The Feedfeed again, to create another delicious dish using Tuttorosso’s vine-ripened peak summer tomatoes. For this recipe, I’m sharing one of my favorite dishes that I love to make during this time of year. It is my Grilled Salmon with Tomato, Avocado, and Corn Salsa.
You can almost guarantee that when I grill, it will involve a nice cut of fresh Fish, Kabobs, Veggie Burgers and lots of veggies. And what I love about this dish is that it goes well with so many other things. You can make tacos with it, you can add it onto a bed of lettuce for a salad, you can add it onto a bed of pasta, or you can even add it onto a bed of rice, quinoa, or couscous. The possibilities with this dish are endless!!
If you remember, last year I made my Creamy Italian Cheese Tortellini Soup using Tuttorosso Tomatoes and let me tell you, I can truly taste the difference in the quality of their tomatoes. They don’t taste like they come from a can because they use vine-ripened peak summer tomatoes. And you can certainly see the difference in the color and the shape of their tomatoes as well. They take pride in the fact that they use Non-GMO Project Verified ingredients and they pack them in Non-BPA lined cans that lock in that fresh tomato flavor.
Now let me tell you a little more about my Grilled Salmon with Tomato, Avocado, and Corn Salsa. This mouthwatering smoky salmon is lightly seasoned with a drizzle of olive oil, smoked paprika, dried oregano, and a little salt/pepper. It is then grilled to perfection and then topped with the freshest tasting salsa that involves Tuttorosso’s Petite Diced Tomatoes, Avocado, Corn, Red Onion, Cilantro, Salt/Pepper, and a good squeeze of Lime. It’s really simple to make and tastes oh soooooo good!
Get the Recipe: Grilled Salmon with Tomato, Avocado, and Corn Salsa
Ingredients
For the Salsa:
- 1 ear corn, I like to use cooked corn cut off the cob, but canned or frozen works just as well (about ¾ cup)
- 1 14.5 oz. can of Tuttorosso’s Petite Diced Tomatoes or 1 cup diced tomatoes, drain all liquid/juice off extremely well
- ¼ cup red onion, diced very small
- 1 medium avocado, diced
- a few sprigs cilantro leaves, roughly chopped, about a tablespoon
- 1 small lime, the juice
- salt and pepper, to taste
For the Salmon:
- 1.5 - 2 pounds salmon, sliced into fillets
- a good drizzle olive oil
- 1 heaping teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt, or to taste
- ⅛ teaspoon ground black pepper, or to taste
Optional Toppings:
- Some slices of lime to squeeze over the finished dish
- cilantro, roughly chopped
Instructions
Make the salsa:
- In a large pot, fill halfway with water and on a medium to high heat, bring water to a boil. Place the corn on the cob in the water and boil for about 8 to minutes. Remove the corn from pot with a pair of tongs and allow to cool on a plate. Once the corn has cooled, carefully cut the corn off of the cob.
- In a medium bowl, place the cooled corn, tomatoes, red onions, avocado, cilantro, the juice from one lime, and salt and pepper. Lightly mix all ingredients well together. Wrap tightly or place in an air tight container and place in the refrigerator until your salmon is done.
Make the salmon:
- Prepare the salmon by drizzling with olive oil, and adding smoked paprika, dried oregano, and salt and pepper to salmon (I usually place the salmon in a large ziplock storage bag along with all of the other ingredients. I then seal the bag tightly and massage all the ingredients in well together).
- Heat your grill to medium heat (375 to 400 degrees). Brush or spray the grill grates with a little olive or vegetable oil.
- Place the salmon skin side down on grill, cooking for about 5 to 10 minutes depending on your grill and the thickness of your fillets. Once you see the bottom half portion of salmon closest to the heat, turn pink, then it’s time to flip the fish onto the other side. I like to do this using a fish spatula. The less you handle your fish, the less likely you are to break it up into smaller pieces.
- When your salmon is done, place them on a serving plate and allow to cool a bit. I like to separate the salmon away from the skin and discard it. I find that by taking a knife and gliding it between the salmon and skin makes this process so much easier. But if you're one that likes to eat the skin, then do you.
- To serve, spoon some of your salsa on top of each serving, give it a little squeeze of lime juice and a small sprinkle of cilantro and enjoy!
Notes
This avo, corn, tomato salsa action is DELICIOUS!! So easy to throw this all together and it has great depth of flavor. Will be adding this to the regular rotation!
Wonderful! So glad you liked it! Thanks for giving the recipe a try!