This may be my new favorite salmon dish. It’s perfect for the summer using fresh ingredients and delicious wild caught Sockeye salmon. I mixed butter with a bit of lime juice, minced garlic, and chopped cilantro then rubbed it all over the salmon. I cooked it in a hot oven for a short time so it was medium rare and perfectly cooked. I grilled some corn in my grill pan then seasoned it and the diced tomatoes, and avocado with sea salt and freshly cracked pepper and spooned it over the salmon. I served this dish with extra lime wedges and fresh cilantro – it was a HUGE hit with all of us, although, my son opted for no avocado because he’s not a fan (except for guacamole – go figure). My husband and I were thrilled with how this turned out and I can’t wait to make it again. I served this salmon with my Garlic Rice and Asparagus with Garlic and Lime.
Heat your grill pan over medium high heat then add the corn on the cob and cook for about 12-14 minutes, making sure to turn to evenly cook all sides. Remove from the grill and let cool. Once cool, cut the kernels from the ears of corn with a knife..
Preheat the oven to 450 degrees. Line a baking sheet with tin foil then coat it with cooking spray.
Combine the butter, minced garlic, cilantro, and juice from 1/2 a lime together then spread evenly over the top of the fish. Season with sea salt and freshly cracked pepper, to taste. Place skin side down on the prepared baking sheet.
Place into the oven and bake for 10 minutes or until the salmon flakes easily with a fork – DON’T OVERCOOK! Remove from the oven and slice into servings and place on plates. Season the diced tomatoes, diced avocado, and cut grilled corn with sea salt and freshly cracked pepper, to taste. Sp0on over the salmon servings and sprinkle with chopped cilantro. Serve with lime wedges. Enjoy.