Grilled Salmon with Chili Lime Corn Salsa
Ingredients(8)
salmon
4 fillets (about 5 ounces each)
kosher salt and ground black pepper, to taste
corn, shucked
2 ears
diced red pepper
1 cup
chili powder
1 teaspoon
juice of 1 lime
large or 2 small avocados, pitted and diced
1
½ cup
For safe meat preparation, reference the USDA website.
Steps(4)
- 1
Prepare a grill for direct cooking over high heat using Kingsford® charcoal. Turn heat down to medium-high before you add the salmon.
- 2
Season salmon with salt and pepper and place on grill, skin side up. Grill for about 4–5 minutes, without disturbing; then flip over and cook for another 2–3 minutes, or until desired doneness.
- 3
While the salmon is cooking, bring a pot of water to boil that is large enough to hold the corn. Cook corn for 3–5 minutes, then remove. Cut kernels off the cobs.
- 4
Mix corn with red pepper, chili powder, lime juice, avocado, and dressing. Serve salmon topped with the corn salsa.
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