4 4-oz. skinless salmon fillets
1 large, ripe fresh tomato, seeded and chopped
½ cup ripe avocado, peeled and chopped 1-2 cloves garlic, peeled and smashed
½ cup corn kernels, cut from cob or use frozen; thawed and drained
½ cup black beans, drained
1/3 cup red onion (or sweet white onion), chopped
¼ cup fresh cilantro (or parsley), chopped
Juice of ½ fresh lime
1 tablespoon good quality balsamic vinegar
1 teaspoon extra-virgin olive oil
Salt and pepper, to taste
1/8 teaspoon crushed red pepper (optional)
1 lime wedge
1. Rinse the fish; wrap in paper towels, and refrigerate.
2. To make the salsa, peel and chop avocado; chop all the vegetables, drain the beans. Mix all ingredients in a medium bowl including lime juice, salt, pepper, and red pepper, and refrigerate for at least 30 minutes to meld all the flavors. When ready to eat, preheat oven to 325 degrees F. or power up the grill. Bake for about 15-20 minutes, or grill to about 160 degrees F. Don’t overcook.
3. Garnish with fresh parsley, and serve salmon with a generous heaping of salsa and a wedge of lime.
– Recipe by Susan Burke March