Grilled Salmon by Bobby Flay (Healthy) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a recipe from . Uses fresh roasted corn and fresh tomatoes as a topping for grilled salmon. Healthy and flavorful. NOTE: Trader Joe's sells roasted corn in the freezer section if you are looking for a short cut! Ingredients:
4 ears shucked corn |
olive oil flavored cooking spray |
3/4 teaspoon kosher salt, divided |
3/4 teaspoon fresh ground black pepper, divided |
1 pint cherry tomatoes, halved |
2 tablespoons extra virgin olive oil |
2 tablespoons balsamic vinegar |
3 tablespoons thinly sliced fresh basil, plus |
whole basil sprig (to garnish) (optional) |
4 (4 ounce) salmon fillets |
Directions:
1. Soak corn in a large bowl of cold water for 20 minutes. Remove and pat dry.
2. Coat corn on all sides with cooking spray, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill about 15 minutes or until charred on all sides.
3. Remove cobs from grill, and cool slightly. Slice the kernels from the cobs, and transfer to a medium bowl.
4. Add tomatoes, olive oil, vinegar, and sliced basil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let the relish sit at room temperature for 15 minutes before serving.
5. Meanwhile, lightly coat both sides of salmon fillets with cooking spray; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
6. Place fillets skin side down, and grill 3–4 minutes or until golden brown. Flip fillets, and grill for 3 more minutes. Fish should feel slightly firm in the center and will register 145° on an instant-read thermometer.
7. Place salmon onto each of 4 plates, and spoon relish over top. Garnish with basil sprigs, if desired.
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