Grilled Salmon with Summer Corn Salad


Grilled Salmon with Summer Corn Salad is a typical warm-weather meal at my house. I make it year-round and often rely on it for a quick night weeknight meal. For me, it's one of those fish that when preparing it, less is more. I drizzle it with oil and sprinkle it with salt and pepper. I then grill it over high heat to get those excellent marks, and so the skin becomes as crispy like a chip, and the inside barely cooked. I like to serve it alongside a refreshing mixture of corn, avocado, tomatoes, and a light dressing for the perfect summer meal.



Ingredients for Grilled Salmon with Summer Corn Salad:

serves 4


Salmon:

4 salmon fillets

grapeseed oil

kosher salt

black pepper


Corn Salad:

4 ears of corn, blanched for 2 minutes, cooled and cut off the cob

1 cup grape tomatoes, quartered

1 avocado, halved and diced

1/2 cup diced red onion

1/2 cup loosely packed basil leaves, thinly sliced


Dressing:

4 tablespoons extra virgin olive oil

3 tablespoons fresh lime juice

1 tablespoon red wine vinegar

1/2 teaspoon kosher salt

1/2 teaspoon black pepper


Time-Saving Tip: Cook and cut the corn a few hours in advance of preparing the salad. The dressing can be made a few hours in advance, too.


Let's see what we need.

We're ready to cook.


Combine the dressing ingredients in a jar and shake until well combined.


Combine the corn, diced onion, avocado, and tomatoes. Toss with the dressing and then gently fold in the basil.


Coat the salmon with a few tablespoons of the grapeseed oil; season both sides with salt and pepper.


Place the salmon skin side up on a hot grill. After a couple of minutes, when there are visible grill marks, flip the salmon over. Cook an additional couple of minutes until the skin is crispy.


It's ready! Grilled Salmon with Summer Corn Salad is summertime on a plate. It's one of the simplest meals I make all summer and one of my favorites.


Enjoy!


Grilled Salmon with Summer Corn Salad

serves 4


Salmon:

  • 4 salmon fillets

  • grapeseed oil

  • kosher salt

  • black pepper


Corn Salad:

  • 4 ears of corn, blanched for 2 minutes, cooled and cut off the cob

  • 1 cup grape tomatoes, quartered

  • 1 avocado, halved and diced

  • 1/2 cup diced red onion

  • 1/2 cup loosely packed basil leaves, thinly sliced


Dressing:

  • 4 tablespoons extra virgin olive oil

  • 3 tablespoons fresh lime juice

  • 1 tablespoon red wine vinegar

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • Combine the dressing ingredients in a jar and shake until well combined.

  • Combine the corn, diced onion, avocado, and tomatoes. Toss with the dressing and then gently fold in the basil.

  • Coat the salmon with a few tablespoons of the grapeseed oil; season both sides with salt and pepper.

  • Place the salmon skin side up on a hot grill. After a couple of minutes, when there are visible grill marks, flip the salmon over. Cook an additional couple of minutes until the skin is crispy.

  • Time-Saving Tip: Cook and cut the corn a few hours in advance of preparing the salad. The dressing can be made a few hours in advance, too.

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