California Avocado season has ended.

Seared Salmon with California Avocado Corn Tapenade

Total time:

10 min

Prep time:


Cook time:

10 min

Seared Salmon with California Avocado Corn Tapenade



Serves: 4

1/2 cup sweet corn, grilled
1 ripe, Fresh California Avocado, seeded, peeled and chopped
2 heirloom tomatoes, chopped finely
1/2 Vidalia onion, minced
1 clove garlic, minced
1/2 lime, juiced
1 Tbsp. olive oil
As needed Sea salt and pepper, to taste
4 (6-oz.) salmon filets
2 Tbsp. olive oil

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. For the tapenade, combine the grilled corn, avocado, tomato, onion, garlic, lime juice, olive oil, salt and pepper. Mix together and set aside.
  2. Heat oil in a sauté pan until it reaches its smoke point.
  3. Season the salmon with salt and pepper and place in pan. Turn salmon after 4 minutes and cook another 4 to 5 minutes until your desired doneness.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Recipe created by executive chef Adrian Halmagean of Sorrel Bistro in Temecula, CA


(2 Ratings)