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Mexican Roasted Salmon With Corn Salsa
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Sprinkle salmon with everything but elote seasoning or taco seasoning. Roast at 450 for 15 minutes.
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To make the corn salsa: dice a tomato and add it to a bowl.
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Dice half of a red onion. Add 1/4 cup to the bowl.
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Dice an avocado and add to the bowl.
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Add fresh lime juice.
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Finely chop cilantro and add to the bowl.
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Season with salt and stir.
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Add fire roasted corn.
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Remove salmon from the oven and run a spatula between the flesh and the skin.
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Top the salmon with the corn salsa.
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Top with sour cream and enjoy.
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Meg
Italian trained chef, momma of 3. Easy family #recipes. Recipes are in my cooking school or blog.
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