I love the freshness of this corn salsa. It is so colorful and would make any dish look appetizing! The cajun seasoning on the salmon adds just a hint of spice.
Cajun Salmon with Charred Corn, Tomato, and Cilantro Salsa
Charred Corn, Tomato and Cilantro Salsa
2 ears fresh corn: shucked and silks removed
½ cup small dice Roma tomatoes
⅛ cup chopped cilantro leaves
1 tablespoon freshly squeezed lime juice
1 teaspoon canola oil
Sea salt and freshly ground black pepper, to taste
Garnish: additional cilantro leaves
Char corn on grill or grill pan. Cut corn from cob and place in a bowl. Add tomatoes and cilantro. Mix lime juice and oil together. Pour over corn mixture then stir. Season to taste with salt and pepper. Set aside.
4 pieces of salmon, silver skin removed
Canola oil or light olive oil
Sea salt (Don’t use if your Cajun seasoning contains salt)
Brush salmon with oil on both sides. Season with Cajun seasoning and optional sea salt. Cook to desired degree of doneness on grill or grill pan. To plate: divide corn salsa equally on 4 plates. Place salmon on top of salsa. Garnish with additional cilantro leaves. Makes 4 servings.
Published in The News and Neighbor on September 4, 2019.