The weather has been beautiful of late. Bright blue skies, sunny with temperatures in the upper 70s. It’s at times like these when the primal instincts take over. It’s ideal time for grilling and spending time outside.
This is another simple recipe perfect for weeknight meals, especially when the weather is like it has been for the past week. Also, we’re beginning to see fresh corn. Jalapeños are in abundance. Tomatoes are beginning to stock the shelves. It’s that time of year when all the freshness and bounty of Spring is here with the gorgeous weather. When we were at the market I couldn’t help myself with all of the wonderful produce there was on the shelves. The corn just screamed at me as did the red onions. The cilantro and jalapeños we grow and there is always a lot of it at this time of year. At the same time, we are seeing fresh coho and king salmon at our local fishmonger. This dish simply fit the mood and time of year. I hope you give it a try.
For the Salmon
- 3 salmon filets (you could use salmon steaks if you prefer), 7 oz each
- 2 Tbsp olive oil
- Salt and freshly ground pepper to taste.
For the Salsa
- 2 ears of sweet yellow corn, shucked and roasted
- 1/2 cup red onion, diced
- 3 cloves garlic, minced
- 1 tomato, diced
- 3 jalapeños seeded and diced
- 1/3 cup cilantro, rough chop
- 1 lemon (you can use lime), juiced
- Salt to taste
For the Salsa: Prep the veggies. Roast the corn to a nice brown color. Mix the veggies, add salt and toss. Add lemon juice and set aside until ready to serve. (This can be made 1 – 2 days before if you have the self control not to eat it with chips.)
For the Salmon: Oil the filets with the olive oil. The olive oil serves 2 purposes. First, it provides a surface that will allow the seasoning to adhere to the flesh. Second, the oil prevents the fish from sticking to the grill. With such a delicate, flaky fish like salmon, it is critical that it does not stick to the grill so make you you generously oil the fish.
Season the fish with salt and pepper to taste.
Over a medium high grill, place the salmon filets skin side down. Depending upon the thickness of the salmon and how you like your salmon, cook roughly 2 minutes. Using a thin flexible spatula, turn the salmon over flesh side down. Allow to cook for another 2 minutes. Remove from heat.
To Plate: We like spaghetti squash so this meal was served on a bed of spaghetti squash. You can use a nice lemon pasta, as well, or a lemon couscous or a simple rice. Place the bed of spaghetti squash (or of your choice) in the middle of the plate. Place a grilled salmon filet on top of the bed. Spoon the corn salsa on top making sure you get some of the liquid, as well. Serve & enjoy.