Sweet Mesquite Bbq Salmon With Corn Salsa Recipes

GRILLED SALMON WITH CORN SALSA

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.

LEMON GRILLED SALMON WITH CORN SALAD

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 BACON AND CORN RELISH

Steps:

• Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
• Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
• Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.
• Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.
• Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
• Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.
• Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.

EMERIL'S SALMON WITH SWEET CORN, TOMATO, AND AVOCADO RELISH

Steps:

• In a large pot of boiling water, cook corn until tender, about 4 minutes. Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. To bowl, add tomatoes, avocados, onion, parsley, 2 tablespoons oil, lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper; toss to combine.
• Heat grill to medium-high. Clean and oil hot grates. Rub fish with 1 tablespoon oil; sprinkle with Creole seasoning and season with salt and pepper. Grill fish, skin side down, until skin is crisp, 4 to 5 minutes (if fish does not release easily, cook a bit longer). Using a thin spatula, flip fish and cook until slightly pink in center, about 4 minutes more, depending on thickness of fillet. Serve salmon with corn relish.

SWEET MESQUITE BBQ SALMON WITH CORN SALSA

Steps:

• Immerse plank in water, topping with a weight to keep it submerged. Soak 4 hours.
• Heat grill to medium heat. Place fish, skin-side down, on plank. Rub fish with dry rub, then drizzle with 1 Tbsp. oil. Place plank on grill grate.
• Grill 20 min. or until fish flakes easily with fork. Meanwhile, combine remaining oil with remaining ingredients.
• Serve fish with corn salsa.

WILD SALMON WITH CORN & PEPPER SALSA SALAD

Steps:

• Finely grate the garlic into a bowl for the spice rub. Boil the corn for the salsa salad for 6-8 mins until tender, then drain and cut off the kernels with a sharp knife.
• Stir the spices, 1 tbsp lime juice and the oil into the garlic to make a spice rub, then use to coat the salmon.
• Mix the remaining lime zest and juice into the corn and stir in all the remaining ingredients. Heat a frying pan and cook the salmon for 2 mins each side so that it is still a little pink in the centre. Serve with the salsa salad with extra lime wedges, if you like, for squeezing over.

MESQUITE SALMON

Steps:

• In a small bowl, mix the first eight ingredients. Add wood chips to grill according to manufacturer's directions. , Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat 7 minutes. Spoon mayonnaise mixture over salmon. Grill, covered, 7-10 minutes longer or until fish just begins to flake easily with a fork.

GRILLED SALMON WITH NECTARINE SALSA

Steps:

• Mix first 7 ingredients in medium bowl. Season salsa to taste with salt and pepper.
• Prepare barbecue (medium-high heat). Brush salmon with oil. Sprinkle with salt, pepper, and 1 1/2 teaspoons coriander; press to adhere. Grill salmon until slightly charred and just cooked through, 3 to 4 minutes per side. Transfer to plates. Top with salsa and sprinkle with 1/2 teaspoon coriander.

SAUTEED SALMON WITH SWEET CORN

Steps:

• Remove the stems from the mushrooms, and reserve them from the sauce. If the mushrooms are large, halve or quarter them.
• Skewer the garlic clove securely onto the tines of a fork. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. When the oil just begins to smoke, add the spinach. Cook, stirring with the fork, until wilted. Season with salt and pepper, and place in a colander to drain.
• In the same pan, melt 3 tablespoons of the butter. Saute the mushrooms, stirring with the fork, until softened, 1 to 2 minutes. Add the corn, and cook until heated through, 1 to 2 minutes. Season with salt and pepper.
• Arrange the spinach in the center of 4 plates. Surround the spinach with the corn mixture. Keep warm. Heat the remaining oil and butter in the pan over high heat. Season the salmon with salt and pepper, and saute until medium-rare, about 2 minutes per side.
• Place a salmon fillet atop the spinach on each plate. Spoon the sauce over the salmon, garnish with chives, and serve immediately.

SMOKY GRILLED CORN SALSA

Steps:

• Grill the tomatoes, corn, peppers and onion, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Allow vegetables to cool slightly. Remove corn from cobs; transfer to a large bowl. Chop the remaining vegetables and add to corn., In a small bowl, whisk the cilantro, oil, vinegar, garlic, salt, sugar and pepper. Pour over vegetables; toss to coat. Serve warm or cold.

PORK CHOPS WITH CORN SALSA

Steps:

• Heat grill.
• Make corn salsa by combining corn relish, green onions, cilantro and 2 teaspoons taco seasoning mix.
• Set aside.
• Remove excess fat from pork.
• Mix oil and taco seasoning; brush on pork.
• Cover and grill pork 4 to 6 inches from heat 10 to 12 minutes, turning frequently, until slightly pink in center.
• Serve with corn salsa.