Ingredients*Corn Salsa Ingredients*
12 -ounce bag frozen sweet corn
1 - 15 ounce can black beans, rinsed and drained
1 red bell pepper, seeds removed and chopped
1 avocado, removed from its skin and cubed
1/4 cup chopped cilantro
Fresh squeezed lime juice from 1 large lime
1 teaspoon kosher salt
*Salmon Seasoning Ingredients*
2 tablespoons brown sugar
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon coriander
1/2 teaspoon dill
1/4 teaspoon pepper
2 tablespoons olive oil
4 - (6-ounce) salmon fillets
Instructions
Gently mix the corn, black beans, red bell pepper, avocado, cilantro, lime juice, and salt in a medium bowl. Cover the bowl and place in the refrigerator for at least 30 minutes.
Generously coat a grill (or grill pan) with non-stick spray and preheat to medium heat.
In a small bowl, mix the brown sugar, cumin, chili powder, paprika, kosher salt, coriander, dill, and pepper together.
Rub 1/2 tablespoon of olive oil over each piece of salmon followed by 1 tablespoon of rub.
Grill the salmon, flesh side down, for 5 minutes. Carefully flip the salmon and cook for an additional 5-6 minutes until the fish is cooked through.
Place each piece of salmon on a plate and top with a generous serving of corn salsa.
Source: http://www.pbs.org/parents/kitchenexplorers/2012/05/17/corn-salsa-over-grilled-salmon/
