The rich flavor of perfectly grilled salmon is balanced by the acidity and sweetness in the cilantro & corn salsa.
Grilled Salmon with Spicy Cilantro & Corn Salsa
The rich flavor of perfectly grilled salmon is balanced by the acidity and sweetness in the cilantro & corn salsa.
Ingredients
- 4 fillets of salmon ( roughly 5oz each)
- 2 tsp kosher salt
- ½ cup mayonnaise
For the Spicy Cilantro & Corn Salsa:
- 2 heads fresh sweet corn rinsed (or one 16oz can of sweet corn)
- ¼ bunch cilantro, or roughly 1/2 cup (finely chopped)
- ½ clove garlic (finely minced)
- 1 small jalapeno pepper (seeds & stems removed, finely diced)
- 2 Tbsp blended chipotles in adobo
- 1/4 Tbsp ground cumin
- 1/4 Tbsp ground cayenne pepper
- Zest of 1 lime
- Juice of 1-2 limes
- 2 Tbsp mayonnaise
- 1/4 red onion (small dice)
- Salt and freshly-ground black pepper (to taste)
Instructions
- Bring the salmon fillets to room temperature for roughly 30 minutes prior to cooking them.
- This encourages more even cooking.
- Preheat your grill to 525F.
- When grill grates are hot before cooking, clean them off thoroughly with wire brush.
- While the grill is heating up and your salmon fillets are resting at room temperature, prepare the corn salsa.
- If using fresh sweet corn, shuck the corn and remove any extra threads that remain.
- Steam corn in a saute pan in shallow water with a lid.
- Remove corn when cooked and bright yellow in color and allow to cool.
- When cool enough to handle, remove corn kernels using a sharp knife, and break up the kernels using a fork and set corn aside.
- Combine corn with cilantro, garlic, jalapenos, blended chipotles in adobo, ground cumin, cayenne pepper, lime zest, lime juice, mayonnaise, and red onion.
- Season salsa with salt & black pepper to taste.
- When your grill is hot and the salsa is ready, season the salmon fillets with salt on both sides.
- Cover the surface of the fillets with a light layer of mayonnaise.
- Place the fillets on the hot cleaned grill.
- Cook the first side for 3 minutes.
- Cook the second side for 2 minutes.
- Cooking times will vary slightly here.
- Remove the salmon when the flesh is barely cooked through.
- Quickly plate the salmon and top with the cilantro & corn salsa.
- Serve hot.
Notes
If you have any leftover grilled salmon & salsa the following day, mix the ingredients together in a bowl with some fresh salad greens. Dress with olive oil, balsamic vinegar, salt & freshly-ground black pepper.
