Grilled Chili Lime Salmon with Corn and Avocado Salad

Description

Grilled Chili Lime Salmon with Corn and Avocado Salad

Ingredients

   
---FOR THE SALMON---
16 ounces
wild-caught Sockeye salmon (~four 4oz pieces)
2 tablespoons
Chili Powder
1 tablespoon
lime zest
1 tablespoon
kosher salt
1 tablespoon
honey
1  
cedar plank (soaked in water for at least 30 min before grilling)
   
---FOR THE SALAD---
4  
ears of fresh corn (husks removed)
1  
Avocado
1 cup
Grape Tomatoes (halved)
1  
thinly sliced jalapeno (or omit if you don't like things as spicy)
1⁄4 cup
thinly sliced red onion
1⁄4 cup
fresh chopped cilantro
2 tablespoons
fresh lime juice
1 tablespoon
kosher salt
1 teaspoon
black pepper

Instructions

  1. Preheat grill to 400 degrees.
  2. Mix chili powder, lime zest, and salt together for the salmon and then rub liberally all over each piece of salmon.
  3. Place salmon pieces directly onto cedar plank.
  4. Place onto the grill and cook for 10-12 minutes until salmon is cooked through. (If cedar plank catches fire in spots, simply use a little water to control the flames.)
  5. Place all ears of corn directly on the grill as well while the salmon cooks, rotating on all sides every 2 minutes until charred.
  6. Remove the corn from the grill and let cool slightly.
  7. Cut corn off of the cob and add to a bowl with sliced avocado, tomatoes, jalapeƱo, and red onion.
  8. Add in cilantro, lime juice, and salt and pepper and the toss gently careful not to break up the avocado too much.
  9. When the salmon is done cooking, drizzle honey over top of each piece.
  10. Serve the salmon immediately with a healthy scoop of corn and avocado salad.

Yields 4 Servings