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I love this salsa. It reminds me of vacations in lake cottages full of white wine and laughter. It’s so simple to make for a group and it always impresses.
This particular avocado-corn salsa was born this summer over a long weekend in Maine. I knew it was going to become a staple in my weeknight meal rotation after returning home. It’s easy to make and goes well with so many foods.
The avocado-corn salsa happens to be particularly delicious with fish. Salmon is one of my favorites. It’s flavorful, bold in color, and quite good for you.
For this dish, I seasoned the salmon liberally with smoked paprika and cayenne pepper. The cold and tangy salsa pairs beautifully with the warm, spicy fish it tops. You can even season the salmon the night before or in the morning before leaving for work. Simply follow the second step of the salmon recipe, cover with saran wrap, and take out of the fridge while you’re assembling the salsa.
You’ll probably have some salsa leftover, so be sure to pick up some tortilla chips for a savory late-night snack or the next day’s lunch.
Smoky Baked Salmon with Avocado Salsa
The spicy peppers in the salsa can be substituted with about one half of a bell pepper if you don’t want the heat. If you like your salsa extra spicy, add a few seeds from the habanero into the mix.
Salmon Ingredients
- 1 lb salmon, skin on, cut in half
- 1 Tbs olive oil
- 1 tsp smoked paprika
- ½ tsp cayenne
- ½ tsp salt
- ½ tsp black pepper
Avocado Salsa Ingredients
- 2 avocados, cubed
- ½ cup frozen corn, thawed according to package instructions and cooled
- 1 cherry pepper, seeded and diced
- 1 habanero pepper, seeded and diced (optional)
- ¼ cup red onion, diced
- 1 clove garlic, minced
- 1 lime, juiced
- 2 Tbs fresh cilantro, chopped
- 1 Tbs extra virgin olive oil
- salt and pepper to taste
For the Salmon
Step #1: Preheat oven to 450° F.
Step #2: Brush salmon with olive oil and rub on spice mixture.
Step #3: Place in fridge for at least 30 minutes while you assemble the avocado salsa.
Step #4: Brush a baking sheet with some olive oil or spray with a cooking spray.
Step #5: Place salmon skin side up on the baking sheet and bake for 10-12 minutes.
Step #6: Allow to rest for a few minutes before serving.
For the Avocado Salsa
Step #1: Toss the diced avocado with the lime juice immediately after cubing to prevent browning.
Step #2: Gently fold in the corn, peppers, onion, garlic, and cilantro with a spatula.
Step #3: Season with salt and pepper to taste.
Bon appétit!
Please comment below for any suggestions and thoughts on this recipe!