Taco Boat Salmon with Avocado Salsa

Ingredients for the salad:
3 ears of corn, grilled and cut off the cob
2-3 ripe but slightly firm avocado, diced
1/2 pint of cherry tomatoes, sliced in half
1/4 cup cilantro, chopped
3 garlic cloves, diced
2 jalepenos, seeded and diced
Juice of 1 1/2 limes
Salt, pepper, chili powder to taste

Ingredients for salmon:
1.5 pound filet of salmon, skin off  (I used 4 pieces that equal a pound and a half today because that is what the store had)
1 packet of taco seasoning or at least 3 TBSP from a jar. If you buy mild, make sure to add some chili powder to the salmon
juice of 1/2 of a lime
cooking spray
1 TBSP canola or olive oil
Crispy Taco boats (or tortillas) for serving - love the crunch!

Directions:
1. Chop all your ingredients for the salad except for the avocado.
2. Grill the corn for about 15 minutes and be sure to get some nice color on the corn. Let cool slightly and then cut off the cob into the salad bowl.
3. Spray a large piece of foil very generously with cooking spray. Place salmon on foil and drizzle with oil and lime juice.
4. Season the salmon with taco seasoning, chili powder, salt and pepper on both sides. If you are using a taco seasoning packet, I used the whole thing.
5. Cover salmon in a nice tight foil packet. Preheat the grill to 350-375.
6. Grill the salmon for a total of 15 minutes. I flipped mine carefully using 2 spatulas at the 7 minute mark.
7. As the salmon is grilling, dice your avocado and toss the corn in the salad. Add some salt and pepper and taste for seasoning.
8. When the salmon is done, place on a large sheet pan. Open the foil and toss the salad all around.  Serve with taco boats, taco shells or tortilla chips.  It's a fun dinner to just flake off a piece of salmon, get some salad and eat it together with a chip!
Enjoy!

Wine pairing:
Chablis Champs Royaux
2017
From Chablis, France