Filed Under: grillbbq, main-dish, north-american, Under 20 Mins, Vegetables

Grilled Salmon on Corn Salsa – Salsa

Try and make this dish with grilled scallops, shrimp or halibut for variety. Serve warm or at room temperature.

April 8th, 2012

Prep Time
20 minutes
Cook Time
45 minutes
  • 6 ears corn, husks and silk removed
  • 1 small red onion, thickly sliced
  • 2 pounds boneless salmon fillet, skin removed, cut in 6 pieces
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoons pepper
  • 1 Cup bunch arugula, chopped (about 2 packed)
  1. Brush corn, onion and salmon with olive oil and sprinkle with salt and pepper.

  2. Barbecue salmon for about 5 minutes per side, or until just cooked. (Salmon can also be roasted on a parchment-lined baking sheet in a preheated 425 F oven for 15 minutes. Cut salmon into serving pieces after roasting.)

  3. Barbecue onion and corn for a few minutes per side, until browned. Cool. Cut kernels off cobs into a large bowl (about 4 cups).

  4. Dice onion and add to corn. Add arugula.

  5. For dressing, in a small bowl, whisk together garlic, lime juice, salt and chipotles. Whisk in olive oil. Add to corn mixture and toss.

  6. Arrange corn salsa on each plate. Top with a piece of salmon.

Grilled Salmon on Corn Salsa – Salsa

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