Grilled Salmon with Corn Avocado Salsa over Roasted Potato Disks
|4 largenew potatoes; (red or white), sliced thin, about 1/4 inch or 3 cm thick|
|3 tablespoonsextra virgin olive oil|
|salt; and pepper|
|4 (6 ounce) wild salmon fillets; bones and skin removed, about 1 inch thick|
|1 tablespoonextra virgin olive oil|
|salt; and pepper|
|3 ears fresh corn; husks and silks removed (you can also use 2 cups frozen corn, t|
|2 avocados ? peeled; pitted, and cubed|
|1 pintgrape tomatoes; halved|
|1 red onion; finely diced|
|1 red bell pepper; seeded and diced|
|1 tablespoonminced garlic|
|1 tablespoonground cumin|
|1 teaspooncrushed red pepper flakes|
|1/4 cupchopped fresh cilantro|
|1/3 cupred wine vinegar|
|2 tablespoonsolive oil|
|1/4 cupfresh lime juice|
|salt; and black pepper to taste|
Grilled Salmon with Corn Avocado Salsa over Roasted Potato Disks Preparation
Preheat oven to 425 degrees F.
Toss potato disks with olive oil then sprinkle on salt and pepper. Roast in the oven on a baking sheet for 30 minutes, flipping after 20 minutes.
While potatoes roast, prepare salsa by placing the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.
Place kernels in a medium bowl. Stir in avocados, tomatoes, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and oregano. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.
Preheat grill to medium low. When potatoes are 8 minutes from being finished, brush salmon with olive oil and season with salt and pepper then grill salmon until just cooked, about 3 ? 4 minutes per side.
Remove potatoes and plate. Place salmon on top of the potatoes then add the salsa on top. Serve
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