Chili-Rubbed Salmon with Summer Corn Salad

Step 1

Pre-heat grill to medium-high heat (about 375 to 400 degrees).

Step 2

Place a large piece of heavy-duty aluminum foil on a baking sheet or large plate and fold up all the edges.  Brush a little bit of oil on the foil or spray with non-stick cooking spray so that the salmon doesn’t stick.

Step 3

Place the salmon in the center of the foil and brush the top with olive oil and lime juice.  Then sprinkle the salmon with the seasoning mix so that the entire fish is coated. Using another sheet of aluminum foil, cover the salmon, making sure that all the edges are nicely sealed.

Step 4

On a separate plate, lightly brush the corn with olive oil and season with salt and pepper.

Step 5

Transfer the foil-wrapped salmon to the grill over indirect heat, not directly over the flames, and cook for about 15 to 18 minutes. You’ll know that the salmon is done when it’s flaky and opaque through the center.

Step 6

While the salmon is on the grill you can also grill your corn. Place the corn over direct heat and cook about 2 to 3 minutes per side, until the kernels start to brown. Once the corn is done, carefully cut the kernels off of the cob using a sharp knife.

Step 7

To make the salad, toss together the arugula, tomatoes, grilled corn, avocado, green onions and fresh cilantro in a large bowl.

Step 8

To make the dressing, simply whisk together olive oil, lime juice, garlic, honey, ground coriander, salt/pepper and cilantro and set aside.

Step 9

Remove salmon from the grill and remove the top layer of foil. You’ll see that a lot of juices have accumulated on the sides, so I like to brush those juices over top of the salmon before serving.

Step 10

Slice up the salmon and add to the salad then drizzle with cilantro-lime dressing. Serve and enjoy!