Lemon Grilled Salmon With Corn Salad

WiGal's Note:

A recipe for the adventuresome from March 2009 issue of BH&G. The recipe creator's name is Priscilla Yee from Concord, CA and she won $2500 for this recipe!! (The idea of blueberries mixed in a corn salad intrigued me, and love all the ingredients so I made this. DS and I liked it a lot, not DH-think the cumin might have been too much for him so if you have a dislike for cumin you should reduce it.) Priscilla was inspired to create this recipe b/c of "her father's post-heart attack switch to a healthier diet. She created this dish with some of her favorite healthful foods. Dad? He just turned 90." Love that story.:) Feel free to sub in green onion tops for the chives. After reading Chef#1227141 review I agree a bit of paprika on the salmon would be even better! I served with brown rice but a noodle thing would be good too. You could make the corn salad a day ahead, I did and it kept very well but I think it tastes better at room temperature.

• Total Time: 22 mins
• Prep Time: 10 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 1 1/2 cups corn kernels, cooked and cooled
• 1/3 cup sweet red pepper, chopped
• 1/4 cup chives, snipped
• 3 tablespoons fresh basil, thinly sliced
• 2 tablespoons pure maple syrup
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 2 teaspoons lemon peel, finely shredded
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 16 -20 ounces salmon fillets, 4 fillets each fillet weighing between 4 to 5 ounces, fresh skinless
• 1 1/2 cups fresh blueberries
• nonstick cooking spray
• lemon slice (optional)
• basil sprig (optional)
• paprika

Directions:

1. For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon of salt.
2. For the salmon seasoning mixture: In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper.
3. Lightly coat both sides of salmon with nonstick spray.
4. Sprinkle seasoning mixture over salmon fillets.
5. For CHARCOAL grill, grill salmon fillets on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.
6. For GAS grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.
7. Sprinkle a bit of paprika on the salmon.
8. Mix blueberries into the corn salad and serve grilled salmon with corn salad.
9. Garnish with lemon slices and/or fresh basil sprigs.

Reviews

[ellie_]

Great meal and so fast too! Made as directed except I used dried basil (about 1 tsp) and frozen corn. Wonderful!

[Chef #592481]

The corn salad is quite unique and interesting. I used frozen blueberries and rinsed then first to prevent too much corn discoloration. I used honey since we were low on maple syrup, and the flavors were delicious. I garnished it with the basil just as in "The Flying Chef's" photo. Thanks!

[threeovens]

I am giving this 5 stars although my husband though the salad was only okay (what does he know). It is a terrific use of healthy ingredients and antioxidants! The salmon came out delicious and paired very nicely with the salad.