Salmon in Foil with Fresh Avocado and Tomato Salad Recipe
This Smoky Grilled Salmon with Avocado Salad is a fresh and flavorful dish featuring tender salmon fillets seasoned with taco spices and grilled to perfection in foil. Served alongside a vibrant avocado and corn salad with a zesty lime dressing, it makes a healthy, colorful meal ideal for warm weather dining or anytime you crave a light yet satisfying entrée.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Ingredients
For the Salmon
- 1 (1½ pound) skin-on salmon fillet
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons taco seasoning
- 2 limes, cut into wedges
For the Avocado Salad
- 2 ears fresh corn, cooked
- 2 slightly firm avocados, peeled, pitted, and diced
- 1 jalapeño, seeded and diced
- 2 limes, juiced
- 1 tablespoon extra-virgin olive oil
- ¼ cup roughly chopped cilantro
- 2 garlic cloves, minced
- 1 pint cherry tomatoes, halved
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Preheat Grill: Preheat the grill to medium heat to ensure it's ready for cooking the salmon evenly.
- Prepare Salmon: Place the salmon fillet skin-side down in the center of a large piece of foil. Drizzle the olive oil over the salmon, then evenly sprinkle the taco seasoning on top. Squeeze lime wedges over the seasoned salmon. Wrap the foil tightly around the salmon to create a sealed packet.
- Grill Salmon: Place the foil packet directly on the grill grate. Close the grill lid and cook for about 12 minutes, or until the salmon flakes easily with a fork, indicating it is fully cooked and tender.
- Make Avocado Salad: While the salmon is grilling, remove the kernels from the cooked corn cobs. In a large mixing bowl, combine the corn kernels, diced avocado, diced jalapeño, lime juice, extra-virgin olive oil, chopped cilantro, minced garlic, halved cherry tomatoes, sea salt, and freshly cracked black pepper. Stir gently to combine all ingredients and let the flavors meld.
- Serve: Once the salmon is done, carefully open the foil and divide the fillet into six portions. Plate each portion and top generously with the avocado salad. Serve immediately with additional lime wedges if desired.
Notes
- For extra smoky flavor, use wood chips on the grill.
- Adjust jalapeño quantity to control the salad’s heat level.
- Ensure the salmon fillet is evenly thick to promote uniform cooking.
- To make prep easier, cook corn ahead of time and keep chilled before assembling the salad.
- Leftover salad can be refrigerated and served within 1 day for best freshness.