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Honey Habanero Salmon with Corn & Avocado Salad

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.
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Course All Recipes, Dinner
Cuisine 1:1 Ratio, All, Fish
Servings 3 servings
Calories 395 kcal



  • 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


  • 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)


  • In a small bowl, whisk together the honey, Tabasco, lime juice and brown sugar. Set aside.
  • 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.
  • 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.
  • 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.



Calories: 395kcalCarbohydrates: 31gProtein: 32gFat: 17gSodium: 494mgFiber: 5gSugar: 21g
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