Seasonal Recipe
 
Beer-Braised and Mesquite-Smoked Short Ribs

Salmon Fillets with Roasted Corn, Sweet Tomato, and Avocado Salsa

Serves: 6
Prep Time: 30 min
Grilling Time: 16-24 Minutes

Ingredients

2 ears fresh corn, husked
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/4 teaspoon prepared chili powder
2 cups cherry tomatoes, red, yellow, or a mixture, each cut into quarters
1 cup roughly chopped arugula
2 scallions (white and light green parts only), finely chopped
2 tablespoons fresh lime juice
1 large Hass avocado, finely diced
6 salmon fillets (with skin), each 6-8 ounces and about 1 inch thick, pin bones removed
1 lime, cut into 6 wedges

Preparation:
  1. Prepare the grill for direct cooking over high heat (450° to 550° F)
  2. Lightly brush the corn all over with oil and season evenly with 1/4 teaspoon salt, 1/4 teaspoon pepper, and the chili powder.
  3. Grill the corn over direct high heat, with the lid closed, until charred in spots and tender, 8 to 12 minutes, turning occasionally. Remove from the grill and let cool. Working over a large bowl, cut the kernels from the cobs. To the bowl with the corn, add the tomatoes, arugula, scallions, 2 tablespoons oil, the lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Fold in the avocado.
  4. Generously coat the flesh side of the salmon fillets with oil and season evenly with salt and pepper. Grill the fillets, flesh side down first, over direct high heat, with the lid closed, until you can lift the fillets off the cooking grates without sticking, 6 to 8 minutes. Turn the fillets over and continue to cook to your desired doneness, 2 to 4 minutes more for medium rare. Slip a spatula between the skin and the flesh and transfer the fillets to serving plates. Serve warm with the salsa and the lime wedges.
Recipe archive
©2014 Weber Grill Restaurant, LLC. All Rights Reserved.   Legal/Privacy Policy   Weber.com   Site Comments