Salmon with Chesapeake Corn, Tomato, Avocado Salad
4 skinless, wild salmon fillets, about 6 ounces each
What you need
1/2 cup Tessemae's Lemon Garlic
1 tablespoon seafood seasoning (we like Old Bay)
4 ears raw white corn
1 pint mixed cherry or grape tomatoes, halved
1 avocado, diced
4 scallions, thinly sliced
What to do
In a baking dish, pour ¼ cup of the Lemon Garlic over the salmon and sprinkle with half of seafood seasoning. Let marinate at least 10 minutes at room temperature or up to one day refrigerated.
Heat your broiler to high. Transfer the salmon to a foil lined baking sheet. Broil the salmon, without turning over, until browned and just cooked through, 4-6 minutes.
Stand the corn on end and cut off the kernels with a sharp knife. In a large bowl, toss together the corn, tomatoes, avocado, scallions, and ¼ cup Lemon Garlic and remaining half of seafood seasoning. Serve the salmon with the corn salad.