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Grilled Salmon With A Roasted Corn Succotash

Ingredients
  Kosher salt To Taste
  Dry oregano 1 Tablespoon
  Crushed red pepper flakes 1 Tablespoon
  Cumin 1 Tablespoon
  Salmon fillets 2 Medium
  Corn cobs 3 Small
  Poblano pepper 1 Large, halved
  Sweet onion 1 Large, slice
  Olive oil 1 Tablespoon
  Bacon 1⁄2 Cup (8 tbs), chop
  Cherry tomatoes 1⁄2 Cup (8 tbs), halved
  Cilantro 2 Tablespoon, chop
  Lime juice 1⁄2 Large, juiced
Directions

GETTING READY
1. In a small bowl, mix together the salt, dry oregano, red pepper flakes and cumin.
2. Season the salmon with this mix.
3. Rub the corn cobs, poblano pepper and sweet onion with a tablespoon of olive oil.

MAKING
4. Place the salmon skin side down on a hot grill. Once cooked flip to cook the other side. The skin will pull right off at this time.
5. Place the sliced sweet onion, pablano peppers and corn cobs on the grill to cook.
6. In a hot skillet, add the chopped bacon.
7. In the meantime, chop the roasted sweet onions, pablano peppers and the corn off the cob and slice some cherry tomatoes into half.
8. Add all the vegetables along with the cilantro into the bacon skillet and toss well along with lime juice. Season with salt and pepper.

SERVING
9. Plate the corn succotash and place the salmon fillet over it and serve as main course.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Taste: 
Savory
Method: 
Grilling
Ingredient: 
Salmon
Restriction: 
High Fiber, High Protein
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes
Servings: 
2

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