Lip Smackn’ Cajun Salsa with Grilled Salmon

Lip Smackn' Cajun Salsa with Grilled Salmon
Yields: 6
  • 6, 4 oz pieces of salmon
  • 1 tablespoons blackening or cajun seasoning
  • avacado oil spray
  • 1 dry pint Village Farms Lip Smackn' Grape tomatoes, diced small
  • 1 jalapeno, diced small
  • 4 green onions, diced
  • 1 tablespoon chopped parsley
  • 2-3 ears of fresh corn, sliced off the cob (about 1 cup)
  • 2 tablespoon fresh lemon juice
  • 1-1/2 teaspoon cajun seasoning
  1. Preheat grill to medium high heat, about 425 degrees.
  2. Rub the salmon down with blackened seasoning. Spray with avocado oil on both the skin and flesh sides to prevent from sticking to grill.
  3. Place onto the grill and cook for 5 minutes flesh side down and then carefully flip with spatula to continue cooking skin side down for another 3-4 minutes until salmon is cooked through. Remove from the grill and let rest.
  4. While the salmon cooks make salsa by coming Lip Smackn’ Grape® tomatoes, bell pepper, jalapeno, corn, green onions, parsley, lemon juice, and Cajun seasoning. Stir to combine.
  5. Serve a generous portion of salsa over the salmon and serve immediately.
  6. Gently place the tomatoes on the grill and cook with lid down for 7-10 minutes until cheese is melty and tomatoes are cooked slightly.

Recipe and photography by My Diary of Us

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