Grilled Salmon, Corn, and Avocado Salad with Feta Dressing

Time: 40 minutes

Servings: 2

Ingredients

Salmon

  • 2, 4 oz salmon filets
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/4 tsp smoked paprika - 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp pepper

Salad

  • 3 ears of fresh corn (or if not in season, 1 cup frozen fire roasted corn)
  • 4 scallions
  • 1 jalapeño
  • 4 cups chopped romaine
  • 1 avocado, diced

Dressing

  • 2 oz feta cheese, crumbled
  • 1/4 cup greek yogurt
  • 1 lemon, zested and juiced
  • 1 garlic clove, grated
  • 1/4 cup chives, finely chopped
  • 1/4 parsley, finely chopped

Instructions

  1. Heat oil in cast iron pan over medium high heat. Arrange the corn, scallions, and jalapeño in the pan and season with salt and pepper.
  2. Cook the vegetables, turning occasionally to ensure even browning of the corn and until the scallions and jalapeño are charred all over and tender, about 10 minutes (or longer if needed).
  3. While vegetables grill, prep the dressing. In a medium bowl, mash the feta into a coarse paste. Whisk in yogurt, lemon zest, lemon juice, garlic. Stir in chives and parsley and salt and pepper to taste.
  4. Meanwhile, pat salmon dry, rub with olive oil, and coat with spices.
  5. Transfer vegetables to a cutting board once finished. If pan is dry, heat additional oil over medium high. Sauté salmon, skin-side down, for about 4 minutes without moving. Flip and cook for an additional 2 minutes.
  6. Finely chop charred jalapeño and mix with the feta dressing. Cut corn kernels off the cob and slice scallions into bite-size pieces. Mix romaine with salad dressing, corn, scallions, and avocado. Top with salmon and serve immediately.

Adapted from: Grilled Corn and Avocado Salad With Feta Dressing