Blackened Grilled Salmon with 'Kickin Corn Pico de Gallo
Tender grilled salmon with a smoky rub on the outside is a match made in heaven for a sweet corn pico de gallo piled on top. --- This easy 30-minute dinner packs in a HUGE kick of flavors you'll love!
- 1 teaspoon ground paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 10 oz salmon fillets
- PICO DE GALLO:
- 1 cup sweet corn
- 1 medium tomato diced
- 1 tablespoon minced jalapeno pepper
- 1 tablespoon lime juice
- Salt and pepper to taste
In a small bowl, combine paprika, cumin, thyme, onion powder, salt, and pepper. Rub all over salmon fillets. Grill salmon fillets on greased tin foil over medium-high heat, turning once until fish registers 145F, about 8 minutes. Remove from heat and set aside.
In a small bowl, combine all pico de gallo ingredients. Season with salt and pepper to taste. Serve pico de gallo over warm salmon. Enjoy!
Serving: 1g | Calories: 155kcal | Carbohydrates: 12.8g | Protein: 16.6g | Fat: 5.3g | Saturated Fat: 0.8g | Polyunsaturated Fat: 3.5g | Cholesterol: 33mg | Sodium: 812mg | Fiber: 2.2g | Sugar: 3g