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 that it's great on its own, too. You'll know the salmon is cooked perfectly when the flesh just begins to flake with a fork.
  • Sweet Corn and Avocado Salad
  • 4 ears fresh corn, kernels removed from cob
  • 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
You must be signed in to use shopping lists. Sign in or create account
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 top with corn and avocado salad.
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.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion