Grilled Salmon with Chili Lime Corn Salsa
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 4
4 fillets (about 5 ounces each) salmon
kosher salt and ground black pepper, to taste
2 ears corn, shucked
1 cup diced red pepper
1 large or 2 small avocados, pitted and diced
Prepare a grill for direct cooking over high heat using Kingsford® charcoal. Turn heat down to medium-high before you add the salmon.
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.
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.
Mix corn with red pepper, avocado and Chili Lime Ranch. Serve salmon topped with the corn salsa.
For safe meat preparation, reference the USDA website.
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