A few simple ingredients make this midweek dinner recipe feel like more. A delicious salmon rub is made from brown sugar and crushed coriander. Corn, tomato, and avocado make a spicy salad and salmon topping. Gluten- and dairy-free, the meal is ready in under 30 minutes.
– 1 tsp. light brown sugar – 1/2 tsp. ground coriander – 1 3/4 tsp. kosher salt, divided – 4 6-oz. skinless salmon fillets (about 1 in. thick) – 4 Tbsp. extra-virgin olive oil, divided – 2 avocados, chopped – 3 ears fresh corn, kernels removed (about 1 1/2 cups) – 2 plum tomatoes, chopped – 1/3 cup chopped red onion (from 1 onion) – 3 Tbsp. chopped fresh basil
Mix sugar, coriander, and 1 teaspoon salt in a small bowl. Evenly rub spice mixture on salmon.
Cook 1 tablespoon oil in a large skillet on medium. Allow salmon to brown on the underside for 5–7 minutes. Unstirred, flip and cook until thickest part thermometer reads 130°F, 3–5 minutes.
In a medium bowl, carefully mix avocados, corn, tomatoes, onion, basil, remaining 3 tablespoons oil, and 3/4 teaspoon salt. Served with salmon.