One advantage to west coast living is that there’s always access to quality salmon. For a light and easy lunch option, try out this grilled salmon and corn salad recipe from Executive Corporate Chef Wayne Sych of Joe Fortes Seafood & Chop House.
Salmon with Corn Salad
- 4 x 170g salmon fillets
- 30 ml olive oil
- 240 ml fresh corn kernels
- 15 ml fresh lime juice
- 100 ml green onions, sliced
- 45 ml chopped cilantro
- 10 ml minced jalapeno
- 3 diced Roma tomatoes
- 30ml vegetable oil for brushing on grill and salmon
Heat 15ml olive oil in a sauté pan over medium heat.
Add the corn onto the pan and sauté for 4-6 minutes until it starts to brown and caramelize.
Remove the corn from the pan and let it cool. Toss the corn with the tomatoes, green onions, cilantro, jalapeno, 15ml olive oil and lime juice. Season it with salt.
Pre heat grill or BBQ to medium and oil grates well with vegetable oil.
Pat the salmon fillets dry and brush the flesh side of the fillets with vegetable oil as well. Season salmon with salt.
Gently place the salmon flesh side down on the grill and cook for 2-3 minutes, then make a quarter-turn to create the crosshatch grill marks. Let the fillet cook for another 2-3 minutes.
Turn the salmon over skin side down and continue cooking until it is medium or to desired doneness.
Remove the salmon from heat, spoon corn salad on the bottom of serving bowls and place grilled salmon on top.
Drizzle with some extra virgin olive oil to finish.
Makes 4 servings, serves 4 people.
Recipe courtesy of Executive Chef Wayne Sych of Joe Fortes Seafood & Chophouse