Grilled Citrus Salmon with Grilled Corn Salsa

 


4 (6 oz) salmon fillets

Juice from 1 orange

½ cup dry white wine

3 tablespoons extra virgin olive oil

2 tablespoon adobo seasoning

1 tablespoon garlic powder

1 teaspoon dried oregano

½ teaspoon salt

⅛ teaspoon black pepper


Grilled Corn Salsa

3 ears of corn

2 tablespoons extra virgin olive oil

½  cup cherry tomatoes, finely chopped

¼ cup red onion, finely chopped

½  fresh jalapeno, finely chopped

2 tablespoons cilantro, chopped

Juice of 1 lime

1 tablespoon extra virgin olive oil

¼ teaspoon salt


To make the marinade for the salmon, combine orange juice, white wine, extra virgin olive oil, adobo seasoning, garlic powder, oregon, salt and pepper in a small bowl and whisk to combine. 


Pour marinade over the salmon, cover and refrigerate for 30 minutes.


To make the corn salsa, remove the husks and silky harris from the corn.  Drizzle the cobs with extra virgin olive oil, salt and pepper. Wrap the corn in foil.  Preheat the grill to medium high, 425 degrees. Grill for 15-20 minutes, rotating frequently on the grill.  

Allow the corn to cool.  Using a knife, remove the corn from the cob and add to a medium mixing bowl.


Add cherry tomatoes, red onion, jalapeno, cilantro, lime juice, extra virgin olive oil and salt to the bowl with the grilled corn.  Mix well and refrigerate for at least 30 minutes.  


Place the salmon on the 425 degree grill. Grill for 3-4 minutes.  Flip the salmon and cook for another 3-4 minutes or until the temperature of the salmon reaches 125 degrees.


This recipe and marinade can be made with chicken.


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