Just-picked corn and cherry tomatoes make this a standout recipe, adapted from Bobby Flay’s Grill It!
Prep: 30 minutes
Cook: 21 minutes
Makes 4 servings
Ingredients:
4 ears shucked corn
Olive oil cooking spray
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 pint cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
3 tablespoons thinly sliced fresh basil, plus whole basil sprigs for garnish (optional)
Four 4-ounce salmon fillets
Instructions:
1. Prepare grill.
2. Soak corn in a large bowl of cold water for 20 minutes. Remove and pat dry. Coat corn on all sides with cooking spray, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill about 15 minutes or until charred on all sides. Remove cobs from grill, and cool slightly. Slice the kernels from the cobs, and transfer to a medium bowl. Add tomatoes, olive oil, vinegar, and sliced basil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let the relish sit at room temperature for 15 minutes before serving.
3. Meanwhile, lightly coat both sides of salmon fillets with cooking spray; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fillets skin side down, and grill 3–4 minutes or until golden brown. Flip fillets, and grill for 3 more minutes. Fish should feel slightly firm in the center and will register 145° on an instant-read thermometer. Place salmon onto each of 4 plates, and spoon relish over top. Garnish with basil sprigs, if desired. (Serving size: 1 salmon fillet and 1 1/2 cups relish)
Nutrition:
Calories 341; Fat 16g (sat 2g, mono 8g, poly 5g); Cholesterol 72mg; Protein 29g; Carbohydrate 22g; Sugars 6g; Fiber 4g; Iron 2mg; Sodium 286mg; Calcium 32mg
* All recipes adapted from Bobby Flay’s Grill It! Copyright © 2008 by Boy Meets Grill. Photographs Copyright © 2008 by Ben Fink. Published by Clarkson Potter/Publishers, a division of Random House Inc.
Related Links:
Comments (11)
a delicious&healthy recipe,can make me to stay healthy&for my family.thank you very much..hope to recieve more soon,
sincerly,
stalyrose
trying to eat more healthy, appreciate flavorful & healthy dishes.
I do not have a grill so how would I make the salmon in the over and how long would I have to bake. Thank you
I have never grilled fish before, is there anything special I have to do to grill before to make sure it doesn’t stick or fall apart?
How would I make this recipe in an oven??
You can buy a small electric grill for about $20 these days.
Hi.
You should make this for T-Bunny.
Anniversary dinner coming up, ya know….. :)
Please include “printer friendly” versions of the recipes. When I printed this recipe, it used up 4 sheets of paper instead of the one required for just the recipe.
I always place the flesh side of the fish down first.The flip to the skin side makes a perfect tray for the fish to finish cooking and stays so moist. When you lift the fish off, the skin stays behind.
I agree with Lisa, please include “printer friendly” versions of the recipe….it took 4 sheets of paper also!
If you don’t have a grill, you can use your broiler. It’s a similar cooking process, just top down not bottom up. Put your top rack about 5″ from the broiler element. The above cooking times will leave the fish a little underdone to my liking in the middle, so add 1-2 minutes each side if you like it done well.
As for printing, use the print preview option to see if the recipe fits on one page, and if so, just only print the first page not the whole document.