Seared Salmon with California Avocado Corn Tapenade
|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|
|As needed||Sea salt and pepper, to taste|
|4||(6-oz.) salmon filets|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.