Grilled Spice-Rubbed Salmon with Corn Salsa
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Grilled Spice-Rubbed Salmon with Corn Salsa calories by ingredient
Number of Servings: 6
Ingredients
-
3 tsp ground coriander
3 tsp ground mustard
3 tsp ground cumin
1/2 tsp black pepper
1 1/2 tbsp brown sugar (packed)
24 oz salmon with skin (tail end)
3 cups fresh or frozen corn kernels
1/2 cup finely chopped red onion
1/4 cup extra virgin olive oil
1/4 cilantro, chopped
1/8 cup fresh lime juice
2 tsp minced, seeded jalapeno chili
Directions
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.