Ingredients
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1 1/2 cups corn kernels, cooked and cooled
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1/3 cup sweet red pepper, chopped
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1/4 cup chives, snipped
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3 tablespoons fresh basil, thinly sliced
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2 tablespoons pure maple syrup
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2 tablespoons lemon juice
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1/4 teaspoon salt
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2 teaspoons lemon peel, finely shredded
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1 teaspoon ground cumin
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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16 -20 ounces salmon fillets, 4 fillets each fillet weighing between 4 to 5 ounces, fresh skinless
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1 1/2 cups fresh blueberries
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nonstick cooking spray
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lemon slice
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basil sprig
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paprika
Instructions
- For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon of salt.
- For the salmon seasoning mixture: In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper.
- Lightly coat both sides of salmon with nonstick spray.
- Sprinkle seasoning mixture over salmon fillets.
- For CHARCOAL grill, grill salmon fillets on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.
- For GAS grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.
- Sprinkle a bit of paprika on the salmon.
- Mix blueberries into the corn salad and serve grilled salmon with corn salad.
- Garnish with lemon slices and/or fresh basil sprigs.