Grilled Salmon with Avocado Sweet Corn Salsa
Grilled Salmon with Avocado Sweet Corn Salsa
- 4 skinless salmon filets
- kosher salt and pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 3 ears corn, kernels cut off the cob
- 2 jalapeno peppers, seeded and diced
- ⅓ cup chopped fresh cilantro
- ¼ cup freshly squeezed lime juice
- 2 avocados, chopped
- Cilantro lime rice, optional
- Preheat your grill to the highest setting (We used our Traiger preheated to 450 degrees). Pat the salmon completely dry with a paper towel.
- In a small bowl, stir together a big pinch of salt and pepper with the smoked paprika and garlic powder.
- In a large bowl, combine the corn, peppers, cilantro and lime juice with a big pinch of salt and pepper. Set aside.
- Sprinkle the salmon with the paprika spice mix. Place the salmon on the grill and grill for 10-15 minutes (ours took about 13 minutes). Transfer the salmon to a plate.
- Add the avocado to the corn salsa and toss well. Taste and season more if needed.
- Serve the salmon with the corn salsa on top. We also served ours with cilantro lime rice.
SPINACH BACON QUICE
- 1 pre-made pie crust (9-inch)
- 8 slices bacon, chopped
- 1 cup fresh spinach, chopped
- 1 cup shredded cheese (cheddar or Swiss)
- 4 large eggs
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon nutmeg
- Preheat the oven to 375°F (190°C) and place the pie crust in a pie dish. Crimp the edges and pre-bake for 10 minutes.
- Cook the chopped bacon in a skillet over medium heat until crispy. Drain on paper towels and reserve some grease.
- Sauté the spinach in the reserved grease until wilted.
- In a bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg.
- Spread bacon and spinach in the crust; sprinkle cheese on top before pouring in the egg mixture.
- Bake for 30-35 minutes until set and golden.
- Cool for 10 minutes before slicing
