Chili Salmon Mexican Salad

1. Prepare the Grill: Preheat the grill to medium-high heat (about 190-200°C or 375-400°F).
2. Prepare the Salmon: Lay a large piece of heavy-duty aluminum foil on a baking sheet or large plate, folding up the edges. Lightly brush or spray the foil with oil to prevent sticking. Place the salmon in the center of the foil, then brush with olive oil and lime juice. Sprinkle with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper to evenly coat. Cover with another sheet of foil, sealing all edges.
3. Prepare the Corn: Lightly brush the corn with olive oil and season with salt and pepper.
4. Grill the Salmon and Corn:
   • Place the foil-wrapped salmon on the grill over indirect heat. Cook for about 15-18 minutes, until the salmon is flaky and opaque in the center.
   • While the salmon cooks, place the corn over direct heat. Grill each side for 2-3 minutes, until kernels are browned. Once done, carefully slice the kernels off the cob with a sharp knife.
5. Assemble the Salad: In a large bowl, toss together the arugula, cherry tomatoes, grilled corn, avocado, green onions, and cilantro.
6. Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, minced garlic, honey, ground coriander, salt, pepper, and chopped cilantro.
7. Serve: Once the salmon is cooked, remove from the grill and open the foil. Brush any accumulated juices over the top. Slice the salmon and add to the salad. Drizzle with the cilantro-lime dressing, serve, and enjoy!

Enjoy your Chili Salmon Mexican Salad!