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Grilled salmon with cherry tomato-charred corn & basil relish
Preparation time
20 MINS
Cooking time
15 MINS
Total time
35 MINS
Ingredients
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4 earscorn on the cob, removed from husk
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2 tbspcanola oil
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Salt and freshly ground black pepper
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1 pintcherry or grape tomatoes, halved
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1 tbspbalsamic vinegar
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1 tbspextra virgin olive oil
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3 tbspthinly sliced basil leaves
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Basil sprigs, for garnish
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48-ounce salmon filets
Directions
Step 1
Cherry Tomato-Charred Corn & Basil Relish
4 ears corn on the cob (husk removed), 2 Tbsp canola oil, salt and freshly ground black pepper, 1 pint cherry or grape tomatoes (halved), 1 Tbsp balsamic vinegar, 1 Tbsp extra virgin olive oil, 3 Tbsp thinly sliced basil leaves, basil sprigs (for garnish)
Preheat the grill to high.
Brush the corn with canola oil on all sides and season with salt and pepper.
Grill until charred on all sides, turning frequently, about 8 minutes.
Remove cobs from the grill, let them cool slightly, and remove the kernels.
In a medium bowl, combine the corn kernels, halved cherry tomatoes, balsamic vinegar, olive oil, and sliced basil leaves.
Season with salt and pepper to taste and mix gently.
Let the relish sit at room temperature for 15 minutes before serving.
Step 2
Grilled Salmon
Four 8-ounce salmon filets, canola or olive oil (for brushing), salt and freshly ground black pepper
Preheat the grill to high.
Brush the salmon filets on both sides with oil and season generously with salt and pepper.
Place the salmon filets on the grill, skin-side down.
Grill for about 3 to 4 minutes, or until golden brown and slightly charred.
Flip the filets gently and cook for an additional 3 to 4 minutes on the other side.
Step 3
Plating & Garnish
Place a generous spoonful of the cherry tomato-charred corn and basil relish onto each plate.
Top the relish with a grilled salmon filet.
Garnish with fresh basil sprigs.
Now, your flavorful, vibrant dish is ready to serve! Enjoy!