Quick Fire Barbecued Salmon and Summer Corn Relish
Grilling season is upon us, and most of us love to grill in the summertime. Of course whether we cook indoors or outdoors, we are always seem to be short on time, so having things to grill that are quick and easy are important!
So why not kick off your grilling season with Quick Fire Barbecued Salmon with Summer Corn Relish. It is sure to fuel summertime fun and keep you cool while satisfying your hunger!
Here are a few tip salmon grilling tips.
- Always use wild caught Salmon, preferably fresh, but it is okay if you use frozen Salmon.
- Skin on is definitely okay. Having the skin on helps keep the meat together while on the grill and keeps some more of the juices in the meat.
- Cook a larger piece and portion it out when the fish is cooked.
Whatever will work best with your budget and your skill level will make your grilling experience a fun one.
With the corn relish, fresh organic non-gmo corn would always be the recommendation. You will need to blanch the corn and let it cool if you use fresh. Of course the next best thing would be organic non-gmo frozen corn. Just be sure that it is thoroughly thawed. Using frozen corn cuts down on time, and will make the relish a bit softer. Be sure to pat the thawed corn to keep your relish from being watery.
Quick Fire Barbecued Salmon with Summer Corn Relish
Summer Corn Relish Serves 4
2 Ears of fresh corn (cooked and cut off cob)
½ Red Bell pepper, chopped
½ Yellow Bell pepper, chopped
1 Jalapeno pepper, seeded and chopped
½ – 1 Bag Arugula OR 1 Cup chopped cilantro
¼ C Barbeque sauce (homemade or your favorite jarred variety)
Salt and pepper to taste
Prepare above ingredients and mix thoroughly until incorporated. Season to taste.
Barbecued Salmon Serves 4
4 5oz Atlantic Salmon Filets – patted dry
¾ C Barbeque sauce (homemade or your favorite jarred variety)
Salt & Pepper OR your favorite grill seasoning mix
Season the salmon filets on both sides with salt and pepper or your favorite seasoning for grilling. Heat your grill to medium and place the filets down. Cook approximately 3-4 minutes before turning (fish should not stick to grill grates, if it does, give it another 30 seconds or minute and try again) gently lift fish and turn over. Brush cooked side with barbeque sauce and cook another 3-4 minutes. Turn fish again and brush with barbeque sauce again so both sides are covered. Remove salmon from grill and serve warm on top of the corn relish salad.