Seared Salmon with California Avocado Corn Tapenade

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Total Time: 10 min

Cook Time:

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Serves: 4

1/2 cup sweet corn, grilled 1 ripe, Fresh California Avocado, seeded, peeled and chopped 2 heirloom tomatoes, chopped finely 1/2 Vidalia onion, minced 1 clove garlic, minced 1/2 lime, juiced 1 Tbsp. olive oil As needed Sea salt and pepper, to taste 4 (6-oz.) salmon filets 2 Tbsp. olive oil
  1. For the tapenade, combine the grilled corn, avocado, tomato, onion, garlic, lime juice, olive oil, salt and pepper. Mix together and set aside.
  2. Heat oil in a sauté pan until it reaches its smoke point.
  3. Season the salmon with salt and pepper and place in pan. Turn salmon after 4 minutes and cook another 4 to 5 minutes until your desired doneness.


*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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