Quick Blackened Salmon
with Tomato-Corn Salsa
Cooking time
15 minutes
Servings
2/4
Calories
460 /serving
Yes, summer is coming (eventually)! This 15-minute ticket uses smoky spices and the oven broiler to take you to a warm paleo place. Plate the sizzling fish over a smooth avocado spread, and top it with the brightest lime and cilantro salsa.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 50g Sliced red onions
- 14g Cilantro
- 140g Cherry tomatoes
- 57g Avocado purée
- 250ml Whole corn kernels
- 4g Smoky Mexican Moments spices (smoked paprika, cumin powder, garlic flakes, coriander powder, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
- 30ml Lime juice
Contains: Salmon
You will need:
Aluminum foil
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
25 g
Saturated Fat
5 g
Sodium
280 mg
Total Carb
28 g
Sugars
7 g
Protein
29 g
Fibre
5 g
Preparation
Broil the salmon
- Preheat the oven to broil.
- Pat the salmon* dry; rub with a drizzle of oil, the spices and S&P.
- Arrange on a foil-lined sheet pan and broil, on the middle rack, 6 to 8 min., until cooked through.
Mise en place
- Meanwhile, place the onions in a bowl of ice water and let sit for at least 5 min.
- Pick the cilantro leaves off the stems.
- Halve the tomatoes.
Make the salsa
- In a large bowl, combine the tomatoes, cilantro, corn, onions (drain before adding), lime juice, a drizzle of oil and S&P.
Plate your dish
- Divide the avocado purée between your plates and spread out in a circular motion.
- Top with the salmon and salsa. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
