Ingredients

8 pieces Corn Torillas

1/2 tablespoons Olive Oil

3/4 pound Salmon Filet

1/2 teaspoon Smoked Paparika

1/2 tablespoon Garlic Powder

1/2 tablespoon Onion Powder

1/2 tablespoon Chipotle Chili Powder

1/2 teaspoon Cumin

1/2 teaspoon Salt

1/4 teaspoon Pepper

1 cup Corn Kernels

1 cup Diced Tomato

1/4 cup Chopped Cilantro

1 tablespoon Lime Juice

1/8 teaspoon Salt

Preparation

  1. Bring salmon to room temperature for 10 minutes. Mix spices for salmon rub. Dice tomato and chop cilantro. Defrost frozen corn.

  2. Mix corn, tomato, cilantro and 1 Tablespoon lime juice and 1/8 teaspoon salt. Set aside.

  3. Dry salmon with paper towels and rub both sides of salmon with mixture.

  4. Heat oil in skillet over medium heat and cook salmon 4 minutes on one side, turn and cook 3 minutes on other side. After cooking, set aside for 5-10 minutes.

  5. Heat tortillas and add flaked salmon and top with salsa.