Grilled Spice-Rubbed Salmon with Corn Salsa
- Number of Servings: 6
Ingredients
3 tsp ground coriander3 tsp ground mustard3 tsp ground cumin1/2 tsp black pepper1 1/2 tbsp brown sugar (packed)24 oz salmon with skin (tail end)3 cups fresh or frozen corn kernels1/2 cup finely chopped red onion1/4 cup extra virgin olive oil1/4 cilantro, chopped1/8 cup fresh lime juice2 tsp minced, seeded jalapeno chili
Serves 4-6.
Place salmon skin side down on a large baking sheet. Rub 1/4 of the spice mixture on the salmon, pressing gently to adhere. Cover salmon with plastic and refrigerate one hour or overnight. Cover remaining mixture and let stand at room temp.
Cook corn in a saucepan over med-hi heat for about 2 minutes. Transfer to a large bowl and add remaining ingredients and 2 tbsp of the spice mixture. Cover and chill one hour or up to 4 hours before serving.
Prepare grill on medium heat. Grill salmon skin side down for about 6 minutes. Flip and grill until opaque in the center. Transfer to a platter and serve with salsa.
Number of Servings: 6
Recipe submitted by SparkPeople user ICOOKCLEAN.
Place salmon skin side down on a large baking sheet. Rub 1/4 of the spice mixture on the salmon, pressing gently to adhere. Cover salmon with plastic and refrigerate one hour or overnight. Cover remaining mixture and let stand at room temp.
Cook corn in a saucepan over med-hi heat for about 2 minutes. Transfer to a large bowl and add remaining ingredients and 2 tbsp of the spice mixture. Cover and chill one hour or up to 4 hours before serving.
Prepare grill on medium heat. Grill salmon skin side down for about 6 minutes. Flip and grill until opaque in the center. Transfer to a platter and serve with salsa.
Number of Servings: 6
Recipe submitted by SparkPeople user ICOOKCLEAN.
Nutritional Info Amount Per Serving
- Calories: 422.3
- Total Fat: 20.3 g
- Cholesterol: 80.5 mg
- Sodium: 74.1 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 3.8 g
- Protein: 32.9 g
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