Seared Salmon with California Avocado Corn Tapenade

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Serves: 4
1/2  cup  sweet corn, grilled
  ripe, Fresh California Avocado, seeded, peeled and chopped
  heirloom tomatoes, chopped finely
1/2    Vidalia onion, minced
  clove garlic, minced
1/2    lime, juiced
Tbsp.  olive oil
  As needed  Sea salt and pepper, to taste
  (6-oz.) salmon filets
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


  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.

Adrian Halmagean

Recipe created by executive chef Adrian Halmagean of Sorrel Bistro in Temecula, CA

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