Grilled salmon with corn salsa

Name: Grilled salmon with corn salsa
Prep time: 30 min
Cook time: 15 min
Yield: 4 to 6 servings
Ingredients: 3 lbs salmon; Juice from 1 orange; ½ cup white wine; 4 garlic cloves; 2 tsp ground achiote or annatto; 1 tbs lemon pepper; 3 tbs olive oil; salt to taste; 4 ears of corn; 1 lb assorted cherry tomatoes; ½ red onion; 1 Jalapeño; 2 tbs finely chopped cilantro; Juice from 2 limes; 1 tbs olive oil; salt and pepper to taste

User Reviews

4.9

114 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Servings
4 to 6 servings
Course
Main Course
Cuisine
South American, American, International

Grilled salmon with corn salsa

Iris Warren

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Easy recipe for grilled salmon marinated with orange juice, white wine, garlic, achiote and lemon pepper. Served with a delicious roasted corn tomato salsa.

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Ingredients

Servings

Grilled Salmon

3 lbs salmon cut into 6 pieces
Juice from 1 orange
½ cup white wine
4 garlic cloves crushed
2 tsp ground achiote or annatto
1 tbs lemon pepper
3 tbs olive oil
salt to taste

Corn salsa

4 ears of corn
1 lb assorted cherry tomatoes cut in halves or quarters
½ red onion finely chopped
1 Jalapeño diced – replace with a sweet pepper if you don’t want any heat in the salsa
2 tbs finely chopped cilantro
Juice from 2 limes
1 tbs olive oil
salt and pepper to taste

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Instructions

To make the grilled salmon marinade, combine the orange juice, white wine, ground achiote, lemon pepper, olive oil and salt in a container with an air tight lid. Shake well until the ingredients are mixed together.
Pour the marinade over the fish, cover and refrigerate for at least 30 minutes.
To make the corn salsa, remove the husks and silky hairs from the corn. Use a knife to cut the corn kernels from the cob.
Toss the corn kernels with oil, salt and pepper and roast them in a pre-heated oven at 425 F for 20-25 minutes. Stir the corn after 10 minutes of roasting to help them roast evenly.
Let the corn cool down and then mix with the quartered cherry tomatoes, chopped red onions, cilantro, jalapeno, lime juice, olive oil, salt and pepper. Refrigerate until ready to use
Pre-heat the grill and cook the salmon to desired doneness. This will vary based on your grill, I use a small electric grill for fish and set it on the max heat level, it usually takes 5-6 minutes for the salmon to be cooked but still moist.
Serve the salmon topped with the corn salsa and your choice of side dishes.