Rania's Recipes: Grilled Salmon With Roasted Corn Salad
If you're looking for a great recipe that makes use of some fresh vegetables from your garden, check out this tasty dish from Rania Harris!
Grilled Salmon with Roasted Corn Salad
Salmon:
- 6 – 6 ounce salmon filets (skin left on)
- Olive oil for brushing salmon
- Sea salt and coarsely ground black pepper to taste
- Chimichurri Sauce to finish the salmon (see recipe below)
- Roasted Corn Salad (see recipe below)
Directions:
Heat the grill to medium high. Lightly brush the salmon with olive oil and season with salt and pepper to taste. Grill the salmon, skin side down just until the salmon is just cooked through. I prefer my salmon grilled to a medium rare, so I grill the salmon for about 4 minutes per side and am very careful not to overcook the salmon.
Chimichurri Sauce:
- 10 garlic cloves – peeled
- 1 bunch flat leaf parsley – stemmed
- ¾ cup olive oil
- ¼ cup white balsamic vinegar
- ¼ cup chicken stock
- ¾ teaspoon oregano
- ¾ teaspoon dried basil
- ¾ teaspoon red pepper flakes
- Salt and freshly ground black pepper to taste
Directions:
In a food processor fitted with the metal blade, puree the garlic. Add the parsley and process until finely chopped. Add the oil, vinegar, stock and seasonings. Process to blend. Taste and adjust the seasonings. It should be very flavorful and spicy.
Roasted Corn Salad:
- Olive oil for sautéing the vegetables
- 1 large Vidalia onion - chopped
- 3 Poblano chilies - seeded and chopped
- 2 Jalapeno chilies – seeded and minced
- 6 ears of fresh corn – steamed just until tender – kernels removed from the cob
- 1 Package chopped kale
- Sea salt and freshly ground black pepper to taste
- 1 package Queso Fresco
Directions:
In a large sauté skillet, add enough olive oil to sauté the vegetables. Add the onion and chilies and sauté them until translucent and almost caramelized. Remove from the pan and transfer to a large serving bowl. Add a bit more olive oil to the skillet and add the corn kernels. Sauté the corn kernels until they begin to take on a light golden brown color. Transfer the corn to the serving bowl and toss gently with the onion and chilies. Allow to cool. Just before serving, add a bit more olive oil to the same skillet and heat just to the smoking point. Add the kale and season with salt and pepper and sauté just until the kale turns bright green and begins to wilt. Add the sautéed kale to the bowl and toss gently. Crumble the Queso Fresco over the salad and serve with the salmon.
To serve: Place a piece of salmon on each of six dinner plates. Spoon a generous amount of Chimichurri sauce over the salmon and serve with the roasted corn salad.
Serves: 6
