Chipotle Salmon Side with Charred Corn & Avocado Salsa

chipotle seasoning

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika provides a similar smoky flavor with less heat.

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Tilapia is a more affordable fish option.

avocado

🥗Healthier: mashed peas

💰Cheaper: cucumbers

Mashed peas provide creaminess with fewer calories.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a fresh flavor and is often less expensive.

Preheat the barbecue to a low temperature of about 180-200 degrees Celsius.

Place the salmon fillet on a roasting tray.

In a mixing bowl, combine crushed chipotles in adobo, ground black pepper, cumin, garlic, a pinch of salt, and a squeeze of lime juice to create a marinade.

Add Western Star spreadable to the marinade for lubrication.

Pour the marinade over the salmon, ensuring it is well coated.

Place the salmon on the roasting rack inside the preheated barbecue and close the lid.

Add corn directly onto the grill and let it cook while the salmon roasts.

After 10 minutes, turn the corn to ensure even cooking without opening the barbecue lid.

After about 20 minutes, check the salmon; it should be bubbling and caramelized.

Remove the corn from the grill and add butter on top for flavor.

Cut the kernels off the corn cob into a bowl.

Dice the avocado and add it to the bowl with the corn.

Sprinkle crumbled feta cheese over the corn and avocado mixture.

Drizzle fresh lime juice and olive oil over the mixture, then season with salt.

Chop cilantro and add it to the bowl, mixing gently to combine without mashing the avocado.

Remove the salmon from the barbecue, ensuring it is cooked through and in one piece.

Serve the salmon topped with the corn and avocado salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens