Salmon with corn, tomato and avocado sauce
4 servings
30 minutes
Salmon with corn, tomato, and avocado sauce is a gastronomic masterpiece where the exquisite taste of red fish meets the vibrant aroma of fresh vegetables. Italian cuisine is renowned for its simplicity and harmony of ingredients, and this recipe is a brilliant testament to that. The tender salmon fillet infused with spices and a light smoky grill aroma is complemented by the sweetness of corn and the tangy freshness of tomatoes and avocado, while lemon juice and parsley add zest. This dish is perfect for summer outdoor dinners and pairs wonderfully with a glass of white wine. It not only delights the taste buds but also offers health benefits as salmon is rich in omega-3 fatty acids and vegetables are packed with vitamins. Elegant, light, and nutritious—this recipe embodies the spirit of the Mediterranean in every spoonful.
1
Boil the corn cobs in boiling water until soft for about 4 minutes. Slightly cool and carefully cut the kernels off with a sharp knife. Transfer to a bowl.
- Young corn cobs: 2 pieces
- Tomatoes: 2 pieces
- Avocado: 2 pieces
- Red onion: 0.5 head
2
Add finely chopped tomatoes, avocado, onion, parsley, 2 tablespoons of olive oil, and lemon juice. Season with salt and pepper. Mix well.
- Chopped parsley: 2 tablespoons
- Extra virgin olive oil: 3 tablespoons
- Lemon juice: 2 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Preheat the grill or barbecue.
4
Brush the fish pieces with oil, sprinkle with spice mix, season with salt and pepper. Place on the grill skin-side down and grill for 4-5 minutes on each side until cooked.
- Vegetable oil: to taste
- Creole Spice Mix: 0.5 teaspoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Salmon fillet: 4 pieces
5
Place the fish on a plate, pour the sauce on top, and serve immediately.