Blackened Salmon with Corn Salsa

Ingredients

• 4 Count skinless salmon fillets - 4 (6-ounce fillets), Four 6-ounce fillets.
• 1.5 Cup frozen corn kernels - 1 1/2 (cups)
• 1 Cup cherry tomatoes, quartered - 1 (cup), quartered
• 0.25 Cup red onion, finely diced - 1/4 (cup), finely diced
• 0.33 Cup fresh cilantro, chopped - 1/3 (cup), chopped
• 2 Count limes - 2 (count), Juiced to yield about 3 tablespoons juice.
• 2 Tablespoon olive oil - 2 (tablespoons), Divided: 1 teaspoon for the corn and the remainder for the salmon.
• 2 Teaspoon smoked paprika - 2 (teaspoons)
• 1 Teaspoon garlic powder - 1 (teaspoon)
• 1 Teaspoon onion powder - 1 (teaspoon)
• 0.25 Teaspoon cayenne pepper - 1/4 (teaspoon)
• 1 Teaspoon kosher salt - 1 (teaspoon), Divided: 3/4 teaspoon in the salmon spice rub and 1/4 teaspoon in the salsa.

Instructions

1. Prep salsa ingredients

   1. Complete the quick prep: *quarter the tomatoes*, *finely dice the red onion*, *chop the cilantro*, and *juice the limes* to get about 3 tablespoons juice.

2. Season the salmon

   2. Pat the salmon dry, then mix the smoked paprika, garlic powder, onion powder, cayenne, and 3/4 teaspoon kosher salt in a small bowl; *rub the dry spice blend* over the salmon and *press it onto the surface*.

3. Char the corn

   3. Heat the skillet over medium-high heat; add 1 teaspoon olive oil and the frozen corn, then cook *3 to 4 minutes* until *hot and lightly charred*. Transfer the corn to the mixing bowl.

4. Make the corn salsa

   4. Add the tomatoes, red onion, cilantro, lime juice, and remaining 1/4 teaspoon kosher salt to the corn; *toss the salsa* and *let it stand* while the salmon cooks.

5. Cook the salmon

   5. Return the skillet to medium-high heat and add the remaining olive oil; cook the salmon *3 to 4 minutes per side* until *deeply browned* and *145°F in the thickest part*.

6. Serve

   6. Transfer the salmon to plates, then *spoon the corn salsa over top* and *serve immediately*.