Friday, May 22, 2009

Lemon Grilled Salmon With Corn Salad

1 1/2 cups Fresh or Frozen Yellow Corn Kernels (Cooked and Cooled)
1/3 cup Red Sweet Pepper (Chopped)
1/4 cup Fresh Chives (Snipped) or Green Onions (Thinly Sliced)
3 Tbsp. Fresh Basil (Thinly Sliced)
2 Tbsp. Pure Maple Syrup
2 Tbsp. Lemon Juice
1/4 tsp. Salt (Optional)
1 1/2 cups Fresh Blueberries
2 tsp. Lemon Peel (Finely Shredded)
1 tsp. Ground Cumin
1/4 tsp. Ground Black Pepper
4-4 to 5oz. Fresh Skinless Salmon Fillets
Nonstick Cooking Spray
Lemon Slices and/or Fresh Basil Sprigs (Optional)

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, and 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 same as charcoal grill. Serve grilled salmon with corn salad. Garnish with lemon slices and/or fresh basil sprigs.

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