Salmon with Tomato Avocado Salsa

So it is officially time to get more quick, easy and healthy dinner recipes on the Little Kitchen!  Sorry, I have not been ignoring your requests it's just that it is so much fun to make cupcakes and pizza!  So I thought this week I would feature a couple delicious and healthy weeknight meals. I combined a couple of recipes to come up with this one and I have to say it turned out pretty darn good.  I used a simple technique for the salmon and paired it with a tomato avocado salsa I found from Emeril Lagasse.  We really enjoyed this and salsa on top makes it a perfect dish for a hot day when you can get great corn and tomatoes at the grocery store.  You could also use grilled chicken if you are not a big salmon fan or throw this salmon on the grill instead of broiling.  Enjoy!

Salmon with Tomato Avocado Salsa

Serves 2

Adapted from Emeril Lagasse in Food Everyday

Ingredients

2 salmon fillets, skin removed (about 6 ounces each)

salt 

pepper

garlic powder

1 ear of corn, husks and silk removed

1 vine-ripened tomato, core removed and cut into small chunks

1 avocado, halved, pitted and diced

1/4 small red onion, finely chopped

1 tablespoons finely chopped fresh parsley

1 1/2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

Step by Step

1.  In a large pot of boiling water, cook corn until tender, about 4 minutes.

2.  Remove from water and cut corn cob in half (see picture below).

3.  Using a sharp knife, slice downward to release corn kernels.

4.  In a medium size bowl, combine corn kernels, tomato, avocado, onion, parsley, 1 tablespoon olive oil, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Toss to combine and set aside.

5.  Preheat oven to broil.

6.  Brush both sides of salmon with olive oil.  Heavily sprinkle salt, pepper and garlic powder on one side of salmon.  Place salmon fillets, seasoned side up on a heavy cookie sheet cover with foil.

7.  Broil salmon for about 10 minutes per inch of thickness (broil about 5 to 7 minutes for thinner steaks).  When salmon is golden brown on top, remove from oven.   

8.  Top each piece of salmon with half of the tomato avocado salsa and serve.

Tip for cutting corn off the cob: I don't know about your experience with corn in the kitchen, but any time I try to remove the kernels, I end up with most of them sprayed around the kitchen.  Cut the corn in half first and the kernels will not fly as far.