Chili Rubbed Salmon with Street Corn Pasta Salad

A cool, creamy salad without the dairy!

This easy weeknight meal is a great blend of spicy, sweet, and creamy. I start off with frozen corn, because it’s more readily available. Definitely use fresh if it’s available. I prepare it according to package instructions and then toast it in a pan, over high eat, to give it a really good nutty flavor.

As part of the diet I observe, I tend to avoid gluten as much as possible. So for the salad, I use a chickpea pasta. Prepare it according to package instructions but don’t let it sit for too long before mixing it into the salad.

I find many of the gluten-free pastas can stick together really easily if left sitting in a colander too long. Toss the corn with the pasta to help keep it from sticking while you make the dressing in the blender. For this dressing, I make an avocado-based ‘mayo’ which adds all the yummy creaminess without all the guilt!

For the salmon, I create a spice blend of chipotle chili powder, cumin, salt and pepper. Very simple but really flavorful. Then I sear the salmon at a high heat to create a crust on the outside the fish. It’s a nice textural contrast with the creaminess of the pasta.

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Chili Rubbed Salmon with Street Corn Pasta Salad

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine American, Tex-Mex
Servings 2

Equipment

  • Blender or Food Processor

Ingredients
  

For the Salmon

  • 1 lb Salmon Fillets
  • 1 tsp Chipotle Chili Powder
  • 1 tsp Cumin
  • Salt and Pepper to taste
  • t tbsp Avocado Oil

For the Salad

  • 1 8oz Box Chickpea Elbow Pasta cooked according to package instructions
  • 1 10oz Bag Frozen Corn cooked according to pakage instructions
  • 2 Ripe Avocados
  • Juice of 2 Limes
  • 2 tsp Honey
  • 1 Jalapeno roughly chopped with ribs and seeds removed
  • Salt and Pepper to taste
  • Chipotle Chili Powder for garnish
  • 2 Green onions chopped, for garnish

Instructions
 

For the Salmon

  • In a small bowl, combine in the chipotle powder, cumin, salt and pepper. Spread over the salmon fillets.
  • In a pan, heat the avocado oil over high heat. Add the salmon and cook 6 to 8 minutes per side, until cooked through.

For the Salad

  • Heat a pan over medium-high heat. Add the corn and allow to toast, stirring occasionally to keep from burning.
  • In a large bowl, combine the toasted corn with the pasta.
  • In a blender, or food processor, add the avocados, lime juice, honey, jalapeno, salt and pepper. Blend until completely smooth. Add the 'mayo' to the pasta mixture and stir to evenly coat.
  • Garnish with green onions and a dusting of chipotle chili powder, if desired.
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