Grilled salmon with corn and heirloom tomato salad
Indulge in a delightful culinary experience with this grilled salmon salad featuring sweet corn and vibrant heirloom tomatoes. Taste the freshness!
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 mix thoroughly until you achieve a uniform vinaigrette consistency.
- Coat the corn with a small amount of oil and cook on a grill over medium-high heat, turning occasionally. This process usually takes around 30 minutes. Meanwhile, place the tomatoes in a baking pan, drizzle with oil, and roast for approximately 35 minutes. After grilling the corn, extract the kernels by standing it upright on a wide bowl and slicing them off with a sharp knife. Next, in the same bowl, mix in shallots, roasted tomatoes, fresh mint, and the vinaigrette. Give it a good mix and your dish is ready to serve.
- Marinade the salmon in yogurt, cumin powder, chili powder, and salt. Let it marinate for an hour. Once ready, grill the salmon over medium heat for about 6 minutes on each side. Be cautious not to move the fillet once you place it on the grill to prevent it from breaking apart. Once the salmon is fully cooked, it will easily detach from the grill, leaving perfect grill marks.
Summary:
- Calories: 3128 kcal
- Fat: 271 g
- Protein: 90 g
- Carbs: 110 g
- Potassium: 4108 mg
- Magnesium: 337 mg