Sweet and Spicy Salmon with Avocado Corn Relish

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Servings:

• Recipe serving size:
• Number of servings: Adjust Reset

Ingredients:

• 4 boneless wild salmon fillets
• 3 ripe, fresh avocados, halved, pitted and peeled
• 1 jalapeño, seeded, finely diced
• 1 cup corn kernels, freshly cooked

• Marinade

• 1 1/2 Tbsp. olive oil
• 1 Tbsp. honey
• 1 tsp. chili powder
• 1/2 tsp. sea salt
• 1/2 tsp. coarse ground pepper
• 1/4 tsp. red pepper flakes
• 1 garlic clove, minced
• 1/8 tsp. cumin

• Relish

• 1/4 cup canned sweet peppers, seeded, diced
• 1/4 cup red onion, finely chopped
• 1 Tbsp. red wine vinegar
• 2 Tbsp. extra-virgin olive oil
• 2 tsp. lemon juice
• 1/8 tsp. cumin
• 1/8 tsp. sea salt
• 1/8 tsp. black pepper

Instructions:

1. At home I begin by preparing the salmon: Preheat oven to 350 degrees F. Combine marinade ingredients (olive oil, honey, chili powder, sea salt, pepper, red pepper, garlic and cumin) Baste salmon with marinade and wrap in aluminum foil. Bake until salmon flakes with a fork, typically 10 minutes per inch of thickness.
2. Top salmon with relish.

1. Relish Instructions:

2. In a medium bowl combine vinegar, olive oil, lemon juice, cumin, sea salt and black pepper, whisking until well blended. Add corn and jalapeños and stir. Peel, pit and chop avocado and add to bowl.

Notes & Tips: