Seared Salmon with California Avocado Corn Tapenade
Loading...Total Time:
10min
Cook Time:
10min
Ingredients
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 |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- For the tapenade, combine the grilled corn, avocado, tomato, onion, garlic, lime juice, olive oil, salt and pepper. Mix together and set aside.
- Heat oil in a sauté pan until it reaches its smoke point.
- 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.
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