Description
Grilled salmon gets a vibrant upgrade with a summery corn and heirloom tomato salad. The chili-oil lemon vinaigrette ties it all together.
Ingredients
Units
Scale
For the Chili Oil Lemon Vinaigrette
- 1 cup (237 ml) chili oil
- 1 tsp sugar
- 1/2 tsp salt
- Zest of 1 lemon
- Juice of 1 lemon
- Freshly cracked black pepper, to taste
For the Corn and Tomato Salad
- 2 ears of corn, husked
- 1 lb (454 g) cherry tomatoes
- 2 shallots, finely chopped
- 1 cup (237 ml) finely chopped fresh mint leaves
- Olive oil, for roasting
For the Grilled Salmon
- 4 salmon fillets (about 6 oz / 170 g each)
- 2 tbsp plain yogurt
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt, to taste
- Olive oil, for grilling
Instructions
- Prepare the Chili Oil Lemon Vinaigrette: In a small bowl or jar, whisk together chili oil, sugar, salt, lemon zest, lemon juice, and black pepper until smooth. Set aside.
- Prepare the Corn and Tomato Salad: Rub a little oil on the corn and grill it over medium-high heat, turning occasionally, until slightly charred and tender, about 20–25 minutes.
- Meanwhile, place the cherry tomatoes on a baking sheet, drizzle with olive oil, and roast at 400°F (200°C) for about 25–30 minutes, until softened and blistered.
- Once the corn has cooled slightly, stand it upright in a wide bowl and use a sharp knife to slice the kernels off the cob.
- Add the roasted tomatoes, chopped shallots, and mint to the bowl with the corn. Drizzle with the chili oil lemon vinaigrette and toss gently to combine.
- Prepare the Grilled Salmon: In a separate bowl, combine yogurt, cumin, chili powder, and salt. Rub the mixture over the salmon fillets and let marinate for 1 hour in the refrigerator.
- Preheat a grill or grill pan to medium heat and lightly oil the grates.
- Grill the salmon for about 5–6 minutes per side, without moving the fillets, until cooked through and easily released from the grill.
- Serve the grilled salmon with the corn and tomato salad spooned alongside or over the top. Drizzle with extra vinaigrette if desired.
Notes
- For a smokier flavor, grill the corn and salmon over charcoal.
- Substitute avocado for yogurt in the salmon marinade for a creamier texture.
- Store leftover corn salad separately from the salmon in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet, 1/2 cup salad
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 30
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 30
- Fiber: 5
- Protein: 30
- Cholesterol: 100