Grilled Salmon by Bobby Flay (Healthy)
photo by momaphet
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
1 fish filet
- Serves:
- 4
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri