Lemon Grilled Salmon With Corn Salad

"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."
photo by Food.com photo by Food.com
photo by Food.com
photo by Sharon123 photo by Sharon123
photo by The Flying Chef photo by The Flying Chef
photo by Lori Mama photo by Lori Mama
Ready In:




  • 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.

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  1. My favorite part about this recipe was the corn/blueberry salad. Wow! It didn't seem like the flavors would work all that well together, but it ended up being outstanding...addictive even! I seriously couldn't stop eating it. The basil and maple syrup...who knew? The salmon was very good, too. Thank you! Made for Culinary Quest - PNW - International Agents of Quest.
  2. 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!
  3. 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.
  4. What a wonderful taste sensation! My taste buds were dancing. I used frozen corn and salmon. I sprayed the salmon with my olive oil mister before adding the spices and then pan fried it. I can't wait to try this with fresh ingredients. Thanks a bunch for sharing. This will definitely be added to my best of 2014 cookbook.
  5. Great meal and so fast too! Made as directed except I used dried basil (about 1 tsp) and frozen corn. Wonderful!



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