Grilled Salmon with Corn Avocado Salsa over Roasted Potato Disks

Ready in 20 minutes

fresh summer dinner; quick

Top-ranked recipe named "Grilled Salmon with Corn Avocado Salsa over Roasted Potato Disks"


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4 large new potatoes; (red or white), sliced thin, about 1/4 inch or 3 cm thick
3 tablespoons extra virgin olive oil
salt; and pepper
4 (6 ounce) wild salmon fillets; bones and skin removed, about 1 inch thick
1 tablespoon extra 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 pint grape tomatoes; halved
1 red onion; finely diced
1 red bell pepper; seeded and diced
1 tablespoon minced garlic
1 tablespoon ground cumin
1 teaspoon crushed red pepper flakes
1/4 cup chopped fresh cilantro
1/3 cup red wine vinegar
2 tablespoons olive oil
1/4 cup fresh lime juice
salt; and black pepper to taste

Original recipe makes



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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Calories Per Serving: 2176 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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