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Tortilla Crusted Salmon with Roasted Corn and Tomato Salad

Preparation Time: 20 Minutes
Cooking Time: 15-20 Minutes
Serving Size: 4

Nutrition Facts

Calories: 361
Total Fat: 13g
Carbohydrates: 26g
Cholesterol: 88mg
Fiber: 5g
Sodium: 148mg


1 cup avocado, peeled, medium dice
1/4 cup cilantro, chopped
1 tablespoon + 1 teaspoon cilantro, chopped
2 cups corn kernels, roasted
as needed corn tortilla, julienned
2 teaspoons lime juice
4 each norwegian salmon fillets, 6 oz.
1/2 cup olive oil
1/4 cup red wine vinegar
as needed salt and pepper
2 cups tomato, medium dice


1. To prepare the roasted corn and tomato salad, combine corn, tomato, avocado, scallion, cilantro, lime juice, vinegar and oil. Season with salt and pepper to taste. Hold refrigerated.

2. For each serving, press one side of one salmon fillet in the julienned tortillas. Pan sear until tortilla is golden brown and fish is cooked through. Serve over 1 cup reserved roasted corn and tomato salad.

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