Honey Habanero Salmon with Corn & Avocado Salad

Honey Habanero Salmon with Corn & Avocado Salad
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The key to this salmon is good sear, good seasoning and a little heat. The crunch of the salad really helps add texture to compliment the salmon – add pineapple, papaya, mango, or radishes to the salad, too, if you have them. Using the Tabasco Habanero Sauce in place of working with actual peppers gives a good amount of spice without tormenting yourself with cleaning and cooking the habaneros. Adjust the spice however you’d like here – the amount in the recipe is a good starting point. If you want a little more burn, gradually add more to the sauce.
Honey Habanero Salmon with Corn & Avocado Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The key to this salmon is good sear, good seasoning and a little heat. The crunch of the salad really helps add texture to compliment the salmon – add pineapple, papaya, mango, or radishes to the salad, too, if you have them. Using the Tabasco Habanero Sauce in place of working with actual peppers gives a good amount of spice without tormenting yourself with cleaning and cooking the habaneros. Adjust the spice however you’d like here – the amount in the recipe is a good starting point. If you want a little more burn, gradually add more to the sauce.
Servings
3servings
Servings
3servings
Ingredients
  • Salmon
  • 16 oz fresh salmon skin on
  • 1/2 tsp kosher salt
  • fresh ground black pepper
  • 3 TBSP honey
  • 1/2 tsp Tabasco Habanero sauce
  • 1 lime (use the juice)
  • 1 tsp light brown sugar
  • Salad
  • 1 large ear fresh white/yellow corn shucked but left on the cob
  • 1 large avocado pitted and cubed
  • 2 Green Onions white and green parts cut in chunky pieces
  • 1/2 cup cilantro tough stems removed
  • kosher salt
  • fresh ground black pepper
  • drizzle of extra virgin olive oil (optional)
Servings: servings
Units:
Ingredients
  • Salmon
  • 16 oz fresh salmon skin on
  • 1/2 tsp kosher salt
  • fresh ground black pepper
  • 3 TBSP honey
  • 1/2 tsp Tabasco Habanero sauce
  • 1 lime (use the juice)
  • 1 tsp light brown sugar
  • Salad
  • 1 large ear fresh white/yellow corn shucked but left on the cob
  • 1 large avocado pitted and cubed
  • 2 Green Onions white and green parts cut in chunky pieces
  • 1/2 cup cilantro tough stems removed
  • kosher salt
  • fresh ground black pepper
  • drizzle of extra virgin olive oil (optional)
Servings: servings
Units:
Instructions
  1. In a small bowl, whisk together the honey, Tabasco, lime juice and brown sugar. Set aside.
  2. On a stove burner over medium-high heat, place the corn cob over the flame and rotate periodically (use tongs please!) until the corn begins to char a bit. Remove from the flame. In a large mixing bowl, cut the corn off the cob and combine with the avocado, green onions, cilantro and salt & pepper (and olive oil, if using). Set it in the fridge or cover at room temp while you cook the salmon.
  3. In a non-stick skillet, drizzle a bit of olive oil or a spritz of cooking spray and heat over medium-high heat. Season the salmon with salt and pepper and place skin side down in the pan. Cook for 3 minutes then jiggle the pan to make sure the skin isn’t stuck to the bottom. With a fish spatula or off-set spatula, flip over to the flesh side. Drizzle 2/3 of the sauce over the fish and cook for another 3-4 minutes. You want a nice sear & caramelization on the fish and the inside medium-rare to medium.
  4. To assemble: Place one piece of the salmon on a plate. Pile on a big spoonful of the salad. Drizzle the salmon with a bit of the remaining sauce. Serve immediately.
Recipe Notes

Nutrition Facts
Honey Habanero Salmon with Corn & Avocado Salad
Amount Per Serving
Calories 395 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Sodium 494mg 21%
Total Carbohydrates 31g 10%
Dietary Fiber 5g 20%
Sugars 21g
Protein 32g 64%
* Percent Daily Values are based on a 2000 calorie diet.

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