Grilled Salmon with ChiliLime Corn Salsa
Ingredients(8)
- 4 fillets (about 5 ounces each)
salmon
kosher salt and ground black pepper, to taste
- 2 ears
corn, shucked
- 1 cup
diced red pepper
- 1 teaspoon
chili powder
juice of 1 lime
- 1
large or 2 small avocados, pitted and diced
- ½ cup
For safe meat preparation, reference the USDA website.
Steps(4)
- 1
Prepare a grill for direct cooking over high heat using Kingsford® charcoal. Turn heat down to medium-high before you add the salmon.
- 2
Season salmon with salt and pepper and place on grill, skin side up. Grill for about 4–5 minutes, without disturbing; then flip over and cook for another 2–3 minutes, or until desired doneness.
- 3
While the salmon is cooking, bring a pot of water to boil that is large enough to hold the corn. Cook corn for 3–5 minutes, then remove. Cut kernels off the cobs.
- 4
Mix corn with red pepper, chili powder, lime juice, avocado, and dressing. Serve salmon topped with the corn salsa.
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