lemon grilled salmon with corn salad
Miranda Olds
ingredients
- 1 1/2 cups cooked and cooled fresh or frozen yellow corn kernels
- 1/3 cup chopped red sweet pepper
- 1/4 cup snipped fresh chives or thinly sliced green onions
- 3 Tbsp. thinly sliced fresh basil
- 2 Tbsp. pure maple syrup
- 2 Tbsp. lemon juice
- 1/4 tsp. salt
- 1 1/2 cups fresh blueberries
- 2 tsp. finely shredded lemon peel
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 4 4- to 5-oz. fresh skinless salmon fillets
- Nonstick cooking spray
- Lemon slices and/or fresh basil sprigs (optional)
directions
- 1
1. For corn salad, in bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon salt. Add blueberries; toss gently to combine.
- 2
2. In small bowl combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper. Sprinkle mixture over salmon fillets. Lightly coat both sides of salmon fillets with nonstick spray.
- 3
3. 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.)
- 4
4. Serve grilled salmon with corn salad. Garnish with lemon slices and/or fresh basil sprigs. Makes 4 servings.
notes
342 calories
Source: Miranda Olds
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews