Salmón ahumado a la parrilla con ensalada de aguacate

Ingredientes

• 1 (1 1/2 pound) skin-on salmon fillet
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons taco seasoning
• 2 limes, cut into wedges
• 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
• 1/4 cup roughly chopped cilantro
• 2 garlic cloves, minced
• 1 pint cherry tomatoes, halved
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly cracked black pepper

Preparación

1. 1

   Preheat the grill to medium heat.

2. 2

   Transfer the salmon fillet to the center of a large piece of foil. Drizzle with olive oil and sprinkle with taco seasoning. Squeeze limes over the seasoned salmon and bring edges of foil together to wrap the salmon.

3. 3

   Set foil-covered salmon directly on the grill. Close the lid and cook until the salmon easily flakes with a fork, about 12 minutes.

4. 4

   Meanwhile, make the avocado salad. Remove kernels from the corn cobs. In a large bowl, combine the corn kernels, avocado, jalapeño, lime juice, olive oil, cilantro, garlic, tomatoes, salt and pepper, stir well and set aside.

5. 5

   Once the salmon is done, divide it into 6 pieces, top with avocado salad and serve.