(Update, 5/2015: I first posted this recipe in April, 2012, and it’s still in our regular summer menu rotation. The true test of a good recipe! Salmon, avocado, tomato – such a great combination! I’ve updated it now to make it Whole30 compliant and Paleo friendly. All it took was subbing out pine nuts for the sweet corn. Also recommended: use the larger the avocado amount.)

This is so simple, and so yummy, it’s gonna knock your socks off!

The star of this dish is the salsa. It’s so delicious! My husband took leftovers of just the salsa to work for lunch today (I made extra) and when he came home, he said, “If you would make some more of that I’d be very, very happy.”

I had a bit of leftover salmon with the salsa on it for lunch, too; cold — straight out of the fridge. It was still good!

This is based on a recipe from All Recipes, but I prefer butterflying and broiling the salmon, to the nuke-and-serve-cold method in the original recipe. Alternatively, you could grill the salmon; that would be fab, too!

I used white corn because it’s got a little better carb-to-protein ratio, but I think yellow corn makes a prettier dish. NOTE: To make this dish Paleo/Whole30 compliant, just omit the corn, or sub 2 T. pine nuts. (My husband actually preferred this change.) And use the larger amount of avocado.

(adapted from Chilled Salmon With Summer Tomato Salsa, allrecipes.com)

Servings: 3-4

1 cup chopped fresh tomato, chopped into about 1/4″ pieces for salsa; 1/2″ or larger for salad

1/4 cup minced red onion (a fine dice, or slivers)

1/4 cup chopped fresh cilantro

1 garlic clove, crushed

1 T. olive oil

1 T. balsamic vinegar

1.25 lbs. salmon fillets

salt and pepper, to taste

olive oil for drizzling

Chop up the tomato, avocado, garlic, onion, and cilantro. (Note: If you’re prepping this ahead of time, save the avocado cutting until right before serving.) To dice the avocado, you cut through it like this, leaving the skin intact, then scoop it out with a spoon.

If you want more detail, see Simply Recipes’ walk-through. (I do NOT recommend the pit removal method they show in step 2b; a woman I know cut some tendons in her hand trying that trick.)

In a medium bowl, combine all ingredients from tomato through vinegar. (This photo shows the avocado added already, but now I always put it in at the very end, to avoid browning. When using pine nuts rather than corn, I also add them at the last, to keep them crunchy.)

Refrigerate at least two hours.

Preheat the broiler. Line a baking sheet with aluminum foil.

If your salmon is already a fairly consistent thickness, you don’t need to butterfly it. The purpose of butterflying salmon is to make it all about the same thickness, so that it cooks more evenly. It also cuts down on oven time.

Put your salmon on a cutting board, skin side down. (Mine is already in the baking pan in these pics, but it will be easier to work on a cutting board; you don’t have to maneuver around the rim of the pan.) Start by making a guide mark: in the thickest point of the fillet, use the tip of your knife to mark the spot exactly halfway from top to bottom.

The black line in the pic below shows where your knife edge will enter; the white dashed line shows where you will cut. The cut should run right through your halfway mark.

On the thinnest end of the salmon, slide your knife in parallel to the cutting board, and at the same height as your halfway mark. Continue to cut, keeping your knife parallel to the cutting board. Stop about 3/4″ away from the opposite edge; do NOT cut all the way through.

If you have been working on the cutting board, move your salmon to the foil-lined pan now. Next, open the sliced salmon up like it’s a book, folding the top piece out so it lays former-top-side down.

Repeat with the other fillet(s), season with salt and pepper, and drizzle with olive oil.

Broil 4-6″ from the heat. Now is the time to dice your avocado and add it (and the pine nuts) to the salsa.

The salmon is done when it flakes easily w/ a fork, about 8-10 minutes per inch of thickness. (That is, the thickness after you butterflied it.)

Remove the salmon from the skin; plate in serving-sized pieces. Add the avocado and pine nuts to the salsa and spoon it onto the salmon.

Here’s what the Paleo version looks like: