Grilled salmon with corn and heirloom tomato salad
Delight in the flavors of grilled salmon paired with sweet corn and colorful heirloom tomatoes in this vibrant and refreshing summer salad.
Ingredients:
- zest of 1 lemon
- juice of 1 lemon
- 1 cup chili oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- freshly cracked black pepper
- 1 lb cherry tomatoes
- 2 corns on the cob
- 2 shallots, finely chopped
- 1 cup finely chopped fresh mint
- 4 slices of salmon fillet
- 2 tablespoons yogurt
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- salt
Instructions:
- Combine all the ingredients in a glass jar and stir until they are well blended to create a silky vinaigrette.
- Coat the corn with a touch of oil and cook it over medium-high heat, turning occasionally. This process should take approximately 30 minutes. While the corn is grilling, place the tomatoes in a baking dish, drizzle them with some oil, and roast them for about 35 minutes. Once the corn is grilled, cut off the kernels by standing it on a wide bowl and using a sharp knife to slice downwards. In the same bowl, mix in shallots, roasted tomatoes, fresh mint, and vinaigrette. Gently toss the ingredients together until well combined.
- Marinate the salmon in yogurt, cumin powder, chili powder, and salt. Allow it to marinate for an hour. When ready, grill the salmon over medium heat for about 6 minutes on each side. Be careful not to move the salmon once it is placed on the grill to prevent it from breaking apart. Once it is cooked through, it will easily release from the grill and have perfect grill marks.
Summary:
- Calories: 1995 kcal
- Fat: 219 g
- Protein: 2 g
- Carbs: 21 g
- Potassium: 248 mg
- Magnesium: 15 mg