I came across this recipe years ago. I love it because it is delicious and ridiculously easy to make.

Pro tip: swap out the canned water-packed corn with Mexicali corn if available.

Ingredients

  • 2 (6 ounce) salmon steaks
  • 1 plum tomato, chopped
  • 1/2 cup canned water-packed corn, drained
  • 3 scallions, green parts only, finely chopped
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • Dash of Tabasco sauce or other hot sauce

Instructions

  1. Place all the ingredients in a small bowl and mix well. Serve at room temperature alongside salmon.
  2. Preheat the boiler.
  3. Cover the broiler pan with foil and lightly grease it with butter or vegetable oil cooking spray.
  4. Place the steaks in the ban and broil for 5 minutes. Turn the steaks carefully and broil for 4 to 5 more minutes, or until the fish is firm to the touch but still springy and slightly translucent in the center.
  5. Serve immediately topped with tomato corn salsa.

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