Grilled salmon with corn salsa
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Servings
4 to 6 servings
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Course
Main Course
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Cuisine
South American, American, International
Grilled salmon with corn salsa
Description
The Grilled Salmon with Corn Salsa recipe involves marinating salmon pieces in a mixture of orange juice, white wine, crushed garlic, ground achiote, lemon pepper, olive oil, and salt for at least 30 minutes. This imparts a citrusy, aromatic flavor with a subtle earthiness from the achiote. After marinating, the salmon is grilled until cooked through, retaining juiciness and a slight char from the grill.
The corn salsa adds a complementary contrast using fresh corn kernels removed from ears, tossed with oil, salt, and pepper, then roasted until golden and slightly caramelized. Once cooled, these kernels are combined with halved or quartered cherry tomatoes, finely chopped red onion, diced jalapeño (or substitute sweet pepper), fresh cilantro, lime juice, olive oil, salt, and pepper. The resulting salsa is bright, tangy, and slightly spicy, providing a fresh counterpoint to the rich fish.
This dish combines the smoky, flavorful salmon with a crisp, colorful vegetable salsa, making it suitable for a warm-weather meal or a light dinner. The marinade and roasting steps bring complexity without overshadowing the natural flavors, letting the fresh ingredients shine.
Ingredients
Grilled Salmon
- 3 lbs salmon cut into 6 pieces
- orange juice from 1 orange
- ½ cup white wine
- 4 garlic crushed, cloves
- 2 tsp annatto ground; or achiote
- 1 tbs lemon pepper
- 3 tbs olive oil
- salt to taste
Corn salsa
- 4 corn ears
- 1 lb cherry tomatoes cut in halves or quarters, assorted
- 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 cilantro finely chopped
- lime juice juice from 2 limes
- 1 tbs olive oil
- salt to taste
- black pepper to taste
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.
User Reviews
Overall Rating
4.9
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