For the salad, put corn, tomatoes, avocado, onion, cilantro, oil, vinegars, salt and pepper into a large bowl and toss gently to combine. Set aside.
For the salmon, preheat grill. Spray fillets all over with cooking spray, then season with salt and pepper. Place salmon, skin-side up, on grill. After about 2 minutes, turn salmon a quarter turn and cook 2 minutes longer. Flip salmon and grill until cooked through, 4 to 5 minutes more.
Remove salmon from grill and serve immediately, topped with corn and avocado salad.
Originally Submitted
5/25/2010
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