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.
Provided by WiGal
Categories Low Cholesterol
Time 22m
Yield 4 serving(s)
Number Of Ingredients 17
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.
GRILLED OLD BAY SALMON WITH CORN QUINOA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium. Cook the quinoa as the label directs. Meanwhile, rub the salmon with 1 tablespoon olive oil, then rub with the Old Bay and lemon zest; season lightly with salt and pepper.
- When the quinoa is almost done, cut the corn kernels off the cobs and then run the back of the knife down the cobs to extract all the corn pulp and juices. Scatter the corn and its liquid on top of the quinoa, cover again and set aside off the heat to steam, 10 to 15 minutes.
- Grill the salmon, skin-side down, until the skin is crisp and the salmon is cooked about a third of the way up the sides, 4 to 7 minutes. Gently flip the salmon and grill until just cooked through but still a little rosy in the thickest part, 5 to 7 more minutes depending on the thickness.
- Uncover the quinoa and fluff the corn and quinoa together. Add the remaining 1 tablespoon olive oil, the lemon juice, basil and scallion and stir to combine; season with salt and pepper. Serve the salmon with the quinoa.
Nutrition Facts : Calories 470, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 80 milligrams, Sodium 855 milligrams, Carbohydrate 38 grams, Fiber 4 grams, Sugar 5 grams, Protein 42 grams
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LEMON GRILLED SALMON WITH CORN SALAD | BETTER HOMES
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4/5 (4)Calories 342 per servingTotal Time 35 mins
- 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.
- 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.
- 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.)
- Serve grilled salmon with corn salad. Garnish with lemon slices and/or fresh basil sprigs. Makes 4 servings.
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