Chili-Rubbed Salmon with Summer Corn Salad
Ingredients
The salmon
-
2
lb
wild-caught salmon fillet
-
1
Tbsp
olive oil
-
1
Tbsp
fresh lime juice
-
1
Tbsp
chili powder
-
1
tsp
cumin
-
¼
tsp
smoked paprika
-
½
tsp
garlic powder
-
¼
tsp
onion powder
-
1
tsp
salt
-
½
tsp
pepper
The salad
-
4
ears
corn
-
1
Tbsp
olive oil
-
3
cups
arugula
-
1
whole
avocado
-
1
pint
cherry tomatoes
-
3
whole
green onions
-
¼
cup
fresh cilantro
The cilantro-lime dressing
-
2
Tbsp
olive oil
-
¼
cup
fresh lime juice
-
1
clove
garlic
-
1
Tbsp
honey
-
¼
tsp
ground coriander
-
to taste
salt and pepper
-
2
Tbsp
fresh cilantro
Instructions
- Preheat the grill to medium-high heat (about 375 to 400 degrees).
- Prepare a large piece of heavy-duty aluminum foil on a baking sheet, folding up the edges and brushing with oil.
- Place the salmon in the center of the foil, brushing with olive oil and lime juice, then coat with the seasoning mix.
- Cover the salmon with another sheet of foil, sealing the edges well.
- Lightly brush the corn with olive oil and season with salt and pepper.
- Transfer the foil-wrapped salmon to the grill over indirect heat and cook for about 15 to 18 minutes until flaky.
- Grill the corn over direct heat for about 2 to 3 minutes per side until browned, then cut the kernels off the cob.
- In a large bowl, toss together the arugula, tomatoes, grilled corn, avocado, green onions, and cilantro.
- Whisk together the dressing ingredients and set aside.
- Remove the salmon from the grill, brush with accumulated juices, slice, and add to the salad.
- Drizzle with the cilantro-lime dressing and serve.
Nutrition Facts (estimated)
Servings
6
Calories
483
Total fat
24.7g
Total carbohydrates
23g
Total protein
42.1g
Sodium
482.4mg
Cholesterol
0mg
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