Grilled Salmon with Corn Salad
Crispy-skinned salmon over a sweet charred corn and tomato salad, light but deeply satisfying.
Ingredients (serves 4)
- 4 salmon fillets
- 3 ears corn
- 1 cup cherry tomatoes
- 1 avocado
- 1 lime
- 3 tbsp olive oil
- 2 tbsp cilantro
- 1 tsp salt
- 0.5 tsp black pepper
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Save this recipeInstructions
- 1
Heat a grill to medium-high, about 450°F. Rub the salmon and shucked corn with 2 tablespoons of the olive oil, salt, and pepper.
- 2
Grill the corn, turning often, until charred in spots, about 10 minutes, then set aside to cool slightly.
- 3
Grill the salmon skin side down 4 minutes, flip carefully, and cook 2 to 3 minutes more until it flakes easily.
- 4
Cut the kernels off the cobs and toss with halved cherry tomatoes, diced avocado, lime juice, chopped cilantro, and the last tablespoon of olive oil.
- 5
Spoon the corn salad onto plates and set the salmon on top.
