Grilled Salmon with Sweet Corn and Avocado Salad

Grilled Salmon with Sweet Corn and Avocado Salad
Serves 4
This sweet corn and avocado salad is so delicious, you'll want to eat it on its own, too. You'll know the salmon is cooked perfectly when the flesh just begins to flake with a fork.
Special Diets
Dairy Free
Fat Free
Gluten Free
High Fiber
Low Fat
Low Sodium
Sugar Conscious
Vegan
Vegetarian
Wheat Free
Nutritional Info
Per Serving: 400 calories (180 from fat), 20g total fat, 3g saturated fat, 80mg cholesterol, 370mg sodium, 24g carbohydrates, (3 g dietary fiber, 8g sugar), 33g protein.
Serves 4
  • Sweet Corn and Avocado Salad
  • 4 ears fresh corn, kernels removed
  • 1 cup halved grape tomatoes
  • 1/2 small avocado, diced
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons champagne vinegar
  • 2 tablespoons red wine vinegar
  • Salmon
  • 4 (4- to 6-ounce) boneless, skinless salmon fillets
  • Canola spray oil
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Serves 4
Put corn, tomatoes, avocado, onion, cilantro, oil and vinegars into a large bowl and toss gently to combine. Set aside.

Prepare a grill for medium heat cooking. Spray fillets all over with spray oil, then sprinkle on both sides with salt and pepper. Place fillets, skin-side up, on the grill. After about 2 minutes, turn salmon a quarter turn and cook 2 minutes longer. Flip and grill until cooked through, 4 to 5 minutes more.

Remove salmon from the grill and serve with corn and avocado salad.

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