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Ingredients

  • Avocado-Corn Butter
  • 1 ear of corn, silk and husk removed
  • 1 ripe avocado, peeled, pitted and cut into large pieces
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons fresh limejuice
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cumin
  • Salmon
  • 6 salmon fillets (about 2 ¼ pounds)
  • Nonstick cooking spray
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 lemons, cut crosswise in half

DIRECTIONS

  1. Prepare Avocado-Corn Butter: Prepare outdoor grill for direct grilling over medium-high heat. In medium saucepot, heat corn and 2 cups water to boiling over high heat; boil 10 minutes or until corn is tender. Drain and let cool; cut kernels from cob. Reserve half the corn for another use.
  2. In bowl of food processor with knife blade attached, pulse remaining ingredients and corn until well combined. Makes about 1-1/2 cups.
  3. Prepare Salmon: Spray salmon with nonstick cooking spray; sprinkle with salt and pepper. Place salmon and lemons on hot grill rack; cook salmon and lemons 8 to 10 minutes or until internal temperature of salmon reaches 145° and grill marks appear on lemons, turning salmon once halfway through cooking. Let stand 5 minutes. Serve salmon with lemons and Avocado-Corn Butter.

Chef Tip: Avocado-Corn Butter can be prepared, covered and refrigerated up to 1 day. Serve salmon alongside rice pilaf mixed with reserved corn.

NUTRITION
  • 392 Calories
  • 25g Fat (9g Saturated)
  • 94mg Cholesterol
  • 663mg Sodium
  • 4g Carbohydrates
  • 2g Fiber
  • 28g Protein
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