Southwest Grilled Salmon With Blueberry Corn Salsa Recipes

SOUTHWEST GRILLED SALMON WITH BLUEBERRY CORN SALSA

Southwest Grilled Salmon with Blueberry Corn Salsa image

Provided by Danae Halliday

Categories Dinners

Time 23m

Number Of Ingredients 13

Ingredients

2 (4 ounce) sockeye salmon fillets
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground coriander
2 cups fresh blueberries
1 cup frozen fire roasted corn, defrosted
1/4 cup diced red onion, diced
1/4 cup diced poblano chile pepper, diced
2 tablespoons chopped cilantro, chopped
Juice of a lime
1/4 teaspoon chili powder
salt to taste

Steps:

Preheat grill to medium high heat and oil the grates.
In a small bowl combine the spices for the salmon then rub the mixture all over the fillets. Grill the salmon for about 4 minutes on each side or until the desired degree of doneness.
In a large bowl combine all of the ingredients for the salsa and toss together. Cover and refrigerate until ready to serve with the salmon.

Nutrition Facts : Calories 381 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 8 grams fat, Fiber 8 grams fiber, Protein 35 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 428 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

GRILLED SALMON STEAKS WITH SAVORY BLUEBERRY SAUCE

Grilled Salmon Steaks with Savory Blueberry Sauce image

Salmon and blueberries deliciously combine in this summer dish.

Provided by JAYDA

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

½ cup chicken stock
¼ cup balsamic vinegar
¼ cup orange juice
1 teaspoon honey
1 tablespoon cornstarch
¼ cup chicken stock
1 cup fresh blueberries
2 teaspoons chopped fresh chives
4 (6 ounce) salmon steaks
2 tablespoons olive oil
salt and pepper to taste

Steps:

Pour 1/2 cup chicken stock, vinegar, orange juice, and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes. Stir in the blueberries and chives, and keep warm over low heat.
Preheat grill to medium high-heat.
Brush salmon with oil, and season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.

Nutrition Facts : Calories 383.2 calories, Carbohydrate 12.8 g, Cholesterol 83.5 mg, Fat 23.2 g, Fiber 0.9 g, Protein 29.6 g, SaturatedFat 4.2 g, Sodium 264.7 mg, Sugar 8.9 g

LEMON GRILLED SALMON WITH CORN SALAD

Lemon Grilled Salmon With Corn Salad image

A recipe for the adventuresome from March 2009 issue of BH&G. The recipe creator's name is Priscilla Yee from Concord, CA and she won $2500 for this recipe!! (The idea of blueberries mixed in a corn salad intrigued me, and love all the ingredients so I made this. DS and I liked it a lot, not DH-think the cumin might have been too much for him so if you have a dislike for cumin you should reduce it.) Priscilla was inspired to create this recipe b/c of "her father's post-heart attack switch to a healthier diet. She created this dish with some of her favorite healthful foods. Dad? He just turned 90." Love that story.:) Feel free to sub in green onion tops for the chives. After reading Chef#1227141 review I agree a bit of paprika on the salmon would be even better! I served with brown rice but a noodle thing would be good too. You could make the corn salad a day ahead, I did and it kept very well but I think it tastes better at room temperature.

Provided by WiGal

Categories Low Cholesterol

Time 22m

Yield 4 serving(s)

Number Of Ingredients 17

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
2 teaspoons lemon peel, finely shredded
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
16 -20 ounces salmon fillets, 4 fillets each fillet weighing between 4 to 5 ounces, fresh skinless
1 1/2 cups fresh blueberries
nonstick cooking spray
lemon slice (optional)
basil sprig (optional)
paprika

Steps:

For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon of salt.
For the salmon seasoning mixture: In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper.
Lightly coat both sides of salmon with nonstick spray.
Sprinkle seasoning mixture over salmon fillets.
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.
For GAS grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.
Sprinkle a bit of paprika on the salmon.
Mix blueberries into the corn salad and serve grilled salmon with corn salad.
Garnish with lemon slices and/or fresh basil sprigs.

GRILLED SALMON WITH CORN SALSA

Grilled Salmon with Corn Salsa image

Delight your taste buds with this citrusy salsa served over grilled salmon. corn and peppers gives you a jump-start on this dinner recipe.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

1/2 teaspoon grated lime peel
2 tablespoons fresh lime juice
1 tablespoon honey
1 medium Italian plum tomato, chopped
1/4 cup chopped green onions
1 jalapeño chile, seeded, chopped
1 (11-oz.) can whole kernel corn, red and green peppers, drained
2 lb. salmon fillets, cut into 6 pieces
2 teaspoons olive oil
1 teaspoon seasoned salt

Steps:

Heat grill. To make salsa in medium bowl, mix lime peel, lime juice and honey with wire whisk. Stir in tomato, onions, chile and corn.
Brush both sides of each piece of salmon with oil. Place salmon, skin side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Sprinkle with seasoned salt. Cook 15 to 18 minutes or until salmon is no longer translucent in center and flakes easily with fork. Serve salsa with salmon.

Nutrition Facts : Calories 280, Carbohydrate 14 g, Cholesterol 100 mg, Fiber 1 g, Protein 34 g, SaturatedFat 3 g, ServingSize 1 serving, Sodium 440 mg, Sugar 4 g

More about "southwest grilled salmon with blueberry corn salsa recipes"

GRILLED SALMON WITH FRESH BLUEBERRY CORN SALSA

Web Feb 23, 2016 Instructions. Sprinkle the salmon with the cumin and salt and pepper to taste. Refrigerate until ready to cook. Cook the corn in …
From cookstr.com
Category Fish Recipes
Estimated Reading Time 2 mins

Sprinkle the salmon with the cumin and salt and pepper to taste. Refrigerate until ready to cook.
Cook the corn in boiling water about 5 minutes, cool, then cut the kernels from the cob. Combine in a bowl with the tomatoes, avocados, bell peppers, cilantro, lime juice, oil, and vinegar. Refrigerate until ready to serve.In a pinch, you could also use 1 cup of thawed frozen corn kernels instead of the fresh corn.
Build a hot charcoal fire or preheat a gas grill. Cook the salmon, turning once, until it is charred–almost blackened–on the outside and has reached the desired degree of doneness within. I like it still quite juicy, bordering on rare.
Add the blueberries to the salsa, stirring them in gently so as to avoid mushing them. Season with salt and pepper to taste. Serve the salmon with the salsa spooned over.

Southwest Grilled Salmon With Blueberry Corn Salsa Recipes

SOUTHWEST GRILLED SALMON WITH BLUEBERRY CORN SALSA

GRILLED SALMON STEAKS WITH SAVORY BLUEBERRY SAUCE

Salmon and blueberries deliciously combine in this summer dish.

LEMON GRILLED SALMON WITH CORN SALAD

GRILLED SALMON WITH CORN SALSA

Delight your taste buds with this citrusy salsa served over grilled salmon. corn and peppers gives you a jump-start on this dinner recipe.

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