Grilled Salmon With Corn Salsa Recipes

SOUTHWEST GRILLED SALMON WITH BLUEBERRY CORN SALSA

Steps:

• Preheat grill to medium high heat and oil the grates.
• In a small bowl combine the spices for the salmon then rub the mixture all over the fillets. Grill the salmon for about 4 minutes on each side or until the desired degree of doneness.
• In a large bowl combine all of the ingredients for the salsa and toss together. Cover and refrigerate until ready to serve with the salmon.

GRILLED SALMON WITH BACON AND CORN RELISH

Steps:

• Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
• Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
• Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.
• Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.
• Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
• Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.
• Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.

GRILLED SALMON WITH AVOCADO SALSA

Steps:

• In a small mixing bowl combine salt, chili powder, paprika, onion powder, garlic powder and black pepper.
• Rub the salmon fillets with the olive oil and rub with the spice mix.
• Grill the salmon on medium heat for about 3-5 minutes or until desired doneness.
• Mix the avocado, Roma tomato, red onion, chopped cilantro, salt and juice from the limes in a small mixing bowl. Top the salmon with the avocado salsa.

GRILLED SALMON WITH CORN SALSA

Steps:

• Heat grill. To make salsa in medium bowl, mix lime peel, lime juice and honey with wire whisk. Stir in tomato, onions, chile and corn.
• Brush both sides of each piece of salmon with oil. Place salmon, skin side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Sprinkle with seasoned salt. Cook 15 to 18 minutes or until salmon is no longer translucent in center and flakes easily with fork. Serve salsa with salmon.

LEMON GRILLED SALMON WITH CORN SALAD

Steps:

• 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.

BLACKENED SALMON SANDWICH WITH GRILLED CORN SALSA

Steps:

• Rinse and pat dry the salmon filets.
• Rub the filet of the salmon with the blackening seasoning. I used about 1-2 teaspoons for all 4 filets. You will have extra blackening seasoning left over.
• Add olive oil to a large skillet.
• When the pan is hot add in salmon, blackening side down. Cook for about 4-5 minutes on each side. The salmon should start to turn opaque.
• Take off of the heat. When the salmon is cool enough to handle peel off the skin.
• To assemble the sandwiches: Layer spring mix, tomatoes, blackened salmon and corn salsa on a sandwich roll. Serve immediately.
• Combine all of the ingredients in a small bowl.
• Brush the corn with olive oil.
• Place on the grill and cook until charred on all sides and tender, about 5-8 minutes. Make sure to keep an eye on it.
• Take off the grill and allow the corn to cool.
• Cut corn off the cobb and place in a bowl with tomatoes, red onion, lime juice and cilantro. Set aside.