Lemon Grilled Salmon With Corn Salad
- Reviews 9
Ready In: 22 mins
Serves: 4
Ingredients
- 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
- For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon of salt.
- For the salmon seasoning mixture: In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper.
- Lightly coat both sides of salmon with nonstick spray.
- Sprinkle seasoning mixture over salmon fillets.
- 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.
- For GAS grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.
- Sprinkle a bit of paprika on the salmon.
- Mix blueberries into the corn salad and serve grilled salmon with corn salad.
- Garnish with lemon slices and/or fresh basil sprigs.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off