Grilled Salmon and Corn Salsa
Ingredients
Grilled Salmon
- 3 lbs salmon cut into 6 pieces
- Joe’s own fresh squeezed juice from 1 orange
- ½ cup white wine
- 4 garlic cloves crushed
- 2 tsp ground achiote or annatto or substitute with turmeric powder or paprika
- 1 tbs lemon pepper
- 3 tbs olive oil
- Salt to taste
Corn salsa
- 4 ears of corn
- 1 lb assorted cherry tomatoes cut in halves or quarters
- ½ red onion finely chopped
- 1 jalapeno diced – replace with a sweet pepper if you don’t want any heat in the salsa
- 2 tbs finely chopped cilantro
- Juice from 2 limes
- 1 tbs olive oil
- Salt and pepper to taste
Instructions
-
To make the grilled salmon marinade, combine the orange juice, white wine, ground achiote, lemon pepper, olive oil and salt in a container with an air tight lid. Shake well until the ingredients are mixed together.
-
Pour the marinade over the fish, cover and refrigerate for at least 30 minutes.
-
To make the corn salsa, remove the husks and silky hairs from the corn. Use a knife to cut the corn kernels from the cob.
-
Toss the corn kernels with oil, salt and pepper and roast them in a pre-heated oven at 425 F for 20-25 minutes. Stir the corn after 10 minutes of roasting to help them roast evenly.
-
Let the corn cool down and then mix with the quartered cherry tomatoes, chopped red onions, cilantro, jalapeno, lime juice, olive oil, salt and pepper. Refrigerate until ready to use
-
Pre-heat the grill and cook the salmon to desired doneness. This will vary based on your grill, I use a small electric grill for fish and set it on the max heat level, it usually takes 5-6 minutes for the salmon to be cooked but still moist.
-
Serve the salmon topped with the corn salsa and your choice of side dishes.
Recipe adapted from Laylitas.
