CHILI CORNMEAL CRUSTED SALMON WITH AVOCADO SALSA

 FOR THE SALSA

2 avocados, scooped and diced

2 green onions, sliced

1 pint (500 mL) of cherry tomatoes, halved

A big handful of chopped fresh cilantro, a few sprigs reserved for garnish

The zest and juice of 2 limes

½ teaspoon (2 mL) of salt

½ teaspoon (2 mL) of your favorite hot sauce

¼ teaspoon (1 mL) of toasted sesame oil

FOR THE CRISPY CRUSTY SALMON

¼ cup (60 mL) of fine yellow cornmeal

2 tablespoons (30 mL) of chili powder

2 tablespoons (30 mL) of brown sugar

1 teaspoon (5 mL) of salt

4 to 6 fresh skinless salmon fillets (5 to 6 ounces/140 to 170 g each)

 

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly oil the paper.

Make the salsa first. In a medium bowl, combine all the salsa ingredients. Toss and stir, evenly distributing the bright flavors. Set aside.

Move on to the salmon. In a shallow bowl, whisk together the cornmeal, chili powder, brown sugar and salt. Dredge the salmon through the crunchy coating, evenly and thoroughly coating each piece, shaking the excess back into the dish for the next piece. Position on the baking sheet and roast until cooked through, tender and juicy, 10 minutes or so.

Scoop a generous mound of the salsa onto each plate. Top with a piece of crispy crusty salmon and a festive sprig of cilantro. Serve and share!