This is a recipe I tagged to make for a game that I play on recipezaar as it sounded a little different from the usual salmon recipes. I am so glad I did as it was delicious, the corn salad was so light and refreshing and complimented the salmon so well. I also loved the combination of the cumin, lemon zest and paprika used on the fillet itself. To read more reviews on this recipe or to view more photos please click here. Be sure to check out other recipes by this chef whilst you are there as she has some fantastic ones.

Ingredients

1 1/2 Cups corn kernels, cooked and cooled
1/3 Cup sweet red pepper, chopped
1/4 Cup chives, snipped
3 Tablespoons fresh basil, thinly sliced
2 Tablespoons pure maple syrup
2 Tablespoons lemon juice
1/4 Teaspoon salt
1 1/2 Cups fresh blueberries
2 Teaspoons lemon peel, finely shredded
1 Teaspoon ground cumin
1/2 Teaspoon salt
1/4 Teaspoon black pepper
4 Salmon fillets each weighing between 4 to 5 ounces, fresh skinless
nonstick cooking spray
Lemon slice (optional)
Basil sprig (optional)
Paprika

Method

1. For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon of salt.

2. For the salmon seasoning mixture: In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper.

3. Lightly coat both sides of salmon with nonstick spray.

4. Sprinkle seasoning mixture over salmon fillets.

5. For CHARCOAL grill, grill salmon fillets on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.

6. For GAS grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.

7. Sprinkle a bit of paprika on the salmon.

Serve grilled salmon with corn salad, garnish with lemon slices and/or fresh basil sprigs.

All photos taken by me unless otherwise stated.