Best 6 Grilled Salmon With Roasted Corn Relish Recipes

GRILLED SALMON WITH BACON AND CORN RELISH

Steps:

• Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
• Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
• Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.
• Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.
• Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
• Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.
• Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.

SAUTEED SALMON WITH SWEET CORN

Steps:

• Remove the stems from the mushrooms, and reserve them from the sauce. If the mushrooms are large, halve or quarter them.
• Skewer the garlic clove securely onto the tines of a fork. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. When the oil just begins to smoke, add the spinach. Cook, stirring with the fork, until wilted. Season with salt and pepper, and place in a colander to drain.
• In the same pan, melt 3 tablespoons of the butter. Saute the mushrooms, stirring with the fork, until softened, 1 to 2 minutes. Add the corn, and cook until heated through, 1 to 2 minutes. Season with salt and pepper.
• Arrange the spinach in the center of 4 plates. Surround the spinach with the corn mixture. Keep warm. Heat the remaining oil and butter in the pan over high heat. Season the salmon with salt and pepper, and saute until medium-rare, about 2 minutes per side.
• Place a salmon fillet atop the spinach on each plate. Spoon the sauce over the salmon, garnish with chives, and serve immediately.

GRILLED SALMON WITH CORN,TOMATO & AVOCADO RELISH

Steps:

• Combine corn,tomatoes,avacados,onion, parsley, olive oil and lemon juice, season with kosher salt and pepper, set aside.
• Preheat grill to medium, brush salmon filets lightly with olive oil, dust with creole seasoning.
• Cook 4-5 minutes, turn and cook another 4 minute (cook time depends on thickness of filets).
• Serve with corn,tomato avacado relish -- YUMMMMMMY.

GRILLED SALMON WITH CORN, TOMATO, AND AVOCADO RELISH

Steps:

• In a medium bowl, add corn, tomatoes, avocados, onions, parsley, olive oil, lemon juice, 1 tsp salt, and 1/4 tsp pepper. Toss to combine and set aside.
• Preheat grill to medium high.
• Lightly brush the fillets with olive oil and season flesh side with 1/8 tsp of the Essence, 1/4 tsp salt and a pinch of the remaining pepper. Add to grill, skin side down, and cook until skin is crisp about 4-5 minutes. Turn and cook until the salmon is opaque and medium rare about 4 minutes, or how ever you like your fish cooked.
• Serve with relish on top with the grilled asparagus.

BARBECUED SALMON WITH ROASTED CORN RELISH

Steps:

• Roast the corn by cooking it on a grill or in a 450-degree oven, turning often until kernels are well browned. Cut corn off cobs.
• Roast the poblano chiles (or jalapenos) and red peppers over a gas flame or undera broiler until blackened. Place in a paper bag until cool. Peel and seed, then cut into 1/4-inch squares (finely chop jalapenos). Chop sun-dried tomatoes (if not packed in oil, soak in warm water until soft, then drain and chop).
• In a bowl, combine corn, peppers, tomatoes, onion, garlic, and parsley. Season with lime juice, olive oil, and salt and pepper to taste. For best flavor, let sit at room temperature 1 hour before serving.
• Light a charcoal fire. Coat salmon with plenty of pepper, rubbing it into flesh. Sprinkle lightly with salt and rub in.
• When coals are gray, ashy, and very hot, brush surface of fish with oil. Brush grill with oil; place fish on grill skin side up. Grill for 5 to 10 minutes, or until edges turn light pink; then carefully turn over, using a spatula to detach surface of fish if it sticks. Grill skin side down for another 5 to 10 minutes, or until flesh feels fairly firm when pressed with a finger.
• Carefully remove salmon, using two spatulas, and place on a long platter. Surround with corn relish, and garnish with parsley. Break off pieces of salmon and serve with some of the relish.

EMERIL'S SALMON WITH SWEET CORN, TOMATO, AND AVOCADO RELISH

Steps:

• In a large pot of boiling water, cook corn until tender, about 4 minutes. Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. To bowl, add tomatoes, avocados, onion, parsley, 2 tablespoons oil, lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper; toss to combine.
• Heat grill to medium-high. Clean and oil hot grates. Rub fish with 1 tablespoon oil; sprinkle with Creole seasoning and season with salt and pepper. Grill fish, skin side down, until skin is crisp, 4 to 5 minutes (if fish does not release easily, cook a bit longer). Using a thin spatula, flip fish and cook until slightly pink in center, about 4 minutes more, depending on thickness of fillet. Serve salmon with corn relish.