This is a recipe from Health.com. Uses fresh roasted corn and fresh tomatoes as a topping for grilled salmon. Healthy and flavorful. NOTE: Trader Joe's sells roasted corn in the freezer section if you are looking for a short cut!
- 4 ears shucked corn
- olive oil flavored cooking spray
- 3⁄4 teaspoon kosher salt, divided
- 3⁄4 teaspoon fresh ground black pepper, divided
- 1 pint cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 3 tablespoons thinly sliced fresh basil, plus
- whole basil sprig (to garnish) (optional)
- 4 (4 ounce) salmon fillets
- Soak corn in a large bowl of cold water for 20 minutes. Remove and pat dry.
- Coat corn on all sides with cooking spray, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill about 15 minutes or until charred on all sides.
- Remove cobs from grill, and cool slightly. Slice the kernels from the cobs, and transfer to a medium bowl.
- Add tomatoes, olive oil, vinegar, and sliced basil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let the relish sit at room temperature for 15 minutes before serving.
- Meanwhile, lightly coat both sides of salmon fillets with cooking spray; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Place fillets skin side down, and grill 3–4 minutes or until golden brown. Flip fillets, and grill for 3 more minutes. Fish should feel slightly firm in the center and will register 145° on an instant-read thermometer.
- Place salmon onto each of 4 plates, and spoon relish over top. Garnish with basil sprigs, if desired.
This was so good! It really is a nice way of cooking fish, and I love salmon - my whole family does! I find I like salmon tastes better when I find different ways to season to them, and this is no exception
This was an interesting combination. I followed the recipe as it was written, I thought the end result was great but the relish was a little labor intense for what you got in the end. Next time I think I will simplify it by using frozen corn. But all in all a good flavored recipe.
We really liked this combination, and especially the relish. The tomatoes and basil are very important to it, don't leave them out. I halved the oil, and used more basil and wild king salmon.