Corn salsa –
12 ounce bag frozen corn
15 ounce can black beans, rinsed and drained
1 red bell pepper, seeds removed and chopped
1 avocado, cubed
1/4 c chopped cilantro
fresh squeezed lime juice from 1 large lime
1 t kosher salt
In a bowl mix corn, black beans, red bell pepper, avocado, cilantro, lime juice and salt in. Cover bowl and place salsa in refrigerator for 30 minutes. Prepare salmon rub —
2 T brown sugar
2 t cumin
1 t chili powder
1 t paprika
1 t kosher salt
1/2 t coriander
1/2 t dill
1/4 t pepper
2 T olive oil
4 – 6-ounce salmon fillets
Coat a grill with non-stick spray and heat to medium heat.
In a bowl, mix together brown sugar, cumin, chili powder, paprika, kosher salt, coriander, dill and pepper.
Rub 1/2 T olive oil over each piece of salmon followed by 1 T brown sugar mixture.
Grill salmon, flesh side down, for 5 minutes. Carefully turn salmon over and cook for 5-6 minutes until cooked through.
Top each piece of salmon with corn salsa.
Leftover salsa can be used for dipping chips.
