Grilled Salmon with Corn Salsa
Smoky, citrusy salmon topped with sweet roasted (or grilled) corn salsa is sure to be a crowd-pleaser at your next weekend BBQ.
- 1 orange, juiced
- 1/2 cup white wine
- 2 teaspoons ground achiote or annatto (or paprika)
- 1 tablespoon lemon pepper (or regular pepper)
- 4 cloves garlic, crushed
- 3 tablespoons olive oil
- 3 pounds salmon, cut into 6 pieces
For corn salsa:
- 4 ears corn
- 1 tablespoon olive oil
- 1 pound cherry tomatoes, halved or quartered
- 1/2 red onion, finely chopped
- 2 tablespoons finely chopped cilantro
- 1 jalapeno, diced (or sweet pepper)
- 2 limes, juiced
- Preheat oven to 425 degrees.
- To make marinade, combine orange juice, white wine, achiote, lemon pepper, garlic, olive oil, and salt to taste in a container with an airtight lid. Shake well. Pour over fish, cover, and refrigerate for at least 30 minutes.
- To make corn salsa, remove husks and silky hairs from corn. Use a knife to cut corn kernels from cob. Toss with oil and salt and pepper to taste, and roast for 20 to 25 minutes, stirring after 10 minutes.
- Let corn cool. Mix with tomatoes, onion, cilantro, jalapeno, lime juice, and salt and pepper to taste. Refrigerate until ready to use.
- Pre-heat grill and cook salmon to desired wellness. Serve topped with corn salsa.
- Recipe courtesy of Laylita.com.
Per serving: 453 kcal cal., 26 g fat (6 g sat. fat), 115 mg sodium, 2 g fiber, 38 g pro., 27 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet