Zesty Blackened Salmon with Avocado Crema
This week's highlight is a vibrant fusion of bold spices and refreshing textures, perfect for the late summer vibe of Week 33. The smoky heat of the blackened salmon pairs beautifully with a cooling avocado crema and a sweet charred corn salsa for an exciting and balanced dinner.
Ingredients
- Salmon fillets4 pcs
- Smoked paprika1 tbsp
- Ground cumin1 tsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Cayenne pepper0.5 tsp
- Salt1 tsp
- Black pepper0.5 tsp
- Avocado2 stk
- Greek yogurt100 g
- Lime juice2 tbsp
- Frozen or fresh corn kernels200 g
- Red onion, finely diced0.5 stk
- Fresh cilantro, chopped1 handful
Instructions
In a small bowl, mix the smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Generously coat the flesh side of the salmon fillets with this spice mixture.
Heat a large pan over medium-high heat with a little oil. Place the salmon fillets spice-side down and cook for 3-4 minutes until a dark crust forms. Flip and cook for another 2-3 minutes until cooked through.
In a blender or food processor, combine the avocados, Greek yogurt, and half of the lime juice. Blend until completely smooth and creamy. Season with a pinch of salt to taste.
In a separate hot pan, sear the corn kernels without oil for 3-5 minutes until they start to brown. Remove from heat and toss with the red onion, chopped cilantro, and the remaining lime juice.
Place a generous dollop of avocado crema on each plate, top with a salmon fillet, and spoon the charred corn salsa over the top. Garnish with extra cilantro if desired.
Save recipe in Veloop
