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Grilled Salmon, Yellow Potato & Corn Salad

Grilled Salmon, Yellow Potato & Corn Salad
This simple-to-prepare salad showcases yellow vegetables, whose bold, rich flavors pair particularly well with fish. The salad is also excellent prepared with grilled chicken in place of the salmon.

Ingredients:

  • 4 salmon fillets, skin on, each about 5 oz.
  • 1 cup tightly packed fresh basil leaves
  • 1/2 cup extra-virgin olive oil, plus more for
      brushing
  • 1 1/2 tsp. salt
  • Freshly ground pepper, to taste
  • 4 ears of corn, husks and silk removed
  • 1/2 lemon
  • 1/2 lb. yellow potatoes, such as Yukon Gold or
      Yellow Finn, boiled until tender and diced
  • 2 Tbs. finely chopped sweet onion, such as
      Vidalia or Maui
  • 1 cup yellow cherry tomatoes, halved

Directions:

Put the salmon fillets, flesh side up, in a shallow dish. In a blender or food processor, combine the basil, the 1/2 cup olive oil, 1/4 cup water, 1/2 tsp. of the salt and several grindings of pepper and process until smooth. Set aside half of the basil mixture to use for the dressing. Brush the other half over the flesh sides of the salmon. Cover and refrigerate for 30 minutes to 6 hours. Remove from the refrigerator 15 minutes before grilling.

Build a medium fire in a charcoal grill, or preheat a gas grill to 350°F. Oil the grill grate.

Fill a large bowl with cold water, add the remaining 1 tsp. salt and stir to dissolve. Add the corn and let stand for 10 minutes.

Drain the corn thoroughly, pat dry and brush with olive oil. Place the corn on the grill and grill, turning often, until lightly browned and tender-crisp, about 15 minutes. Transfer to a platter and let cool.

If using a charcoal grill, let the coals burn down to medium-low. If using a gas grill, reduce the heat to 300°F. Arrange the salmon in an oiled grill basket or place on oiled heavy-duty aluminum foil, placing the fish skin side down. Place the basket on the grill or slide the foil onto the grill. Cover the grill and cook until white droplets start to appear on the surface of the fish, about 8 minutes. Carefully turn the fish over and grill just until the flesh sides are nicely sealed, about 2 minutes more. Transfer to a platter and squeeze the lemon half over the fish. Tent the fish with aluminum foil and let stand for 5 minutes.

Using a sharp, heavy knife, cut the kernels from the cobs. Alternatively, remove the kernels with a kernel cutter. Put the kernels in a large bowl. Add the potatoes, onion, tomatoes and the reserved basil mixture. Toss gently to distribute and coat evenly. Remove and discard the skin and any stray bones from the salmon and flake in large chunks into the bowl. Toss again gently, taking care not to break up the salmon. Taste and adjust the seasonings with salt and pepper. Serve at room temperature. Serves 4.

Adapted from New Healthy Kitchen Series, Grilling, by Annabel Langbein (Weldon Owen, 2007).