25 minutes
Rated 5.0 stars by 1 users
Grilled Ora King Salmon with Charred Corn Salsa
Rich, flaky Seatopia Ora King Salmon grilled over the fire, paired with a charred corn salsa and a cilantro lime vinaigrette.
Ingredients
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3 fillets Seatopia King Salmon, thawed
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1 tbsp extra-virgin olive oil
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Juice of ½ lemon
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Salt, to taste
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3 ears of corn
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1 medium green zucchini, finely chopped
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1 medium yellow zucchini, finely chopped
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1 poblano pepper
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1 bunch green onions
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1 pint cherry tomatoes, finely chopped
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2 tbsp extra-virgin olive oil
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Juice of 1 lime
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1 tsp paprika
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Salt, to taste
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1 bunch cilantro, finely chopped
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3 cloves garlic, minced
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¼ cup extra-virgin olive oil
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Juice of 2 limes
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1 tbsp dried oregano
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½ tsp red pepper chili flakes
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Salt, to taste
Grilled King Salmon
Charred Corn Salsa
Cilantro Lime Vinaigrette
Directions
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1.
Make the vinaigrette. Add all the cilantro lime vinaigrette ingredients to a small jar and stir to combine.
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2.
Preheat the grill. Heat the grill to 450°F before cooking the vegetables and salmon.
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3.
Grill the vegetables. Shuck the corn, drizzle with 1 tbsp of the olive oil and season with paprika. Grill the corn, poblano and green onions for 5–7 minutes, until evenly charred.
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4.
Sauté the zucchini. Set a cast iron or stainless steel pan on the grill. When hot, add the zucchini and 1 tbsp olive oil, season with salt and pepper, and sauté about 5 minutes, until cooked through.
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5.
Prepare the salsa. Cut the corn off the cob and finely chop the poblano and green onions. Combine with the zucchini, tomatoes, remaining olive oil and lime juice, season to taste, and set aside.
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6.
Prep the salmon. Pat the thawed salmon dry, drizzle with olive oil and season both sides with salt.
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7.
Grill the salmon. Grill skin side up for 3–4 minutes, carefully flip, and cook 3–4 minutes more. Squeeze the lemon over the top.
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8.
Plate the dish. Spread a layer of salsa on each plate and set a fillet on top. Add a handful of greens and avocado on the side, and spoon the vinaigrette over the salmon and sal
Recipe Note
No grill: Cook the vegetables and salmon in a pan on the stovetop, preferably cast iron or stainless steel.
Meal prep: Store extras in the fridge for up to 3 days. Jason likes it cold too, so there's no need to reheat.
Other salmon: Any Seatopia salmon fillet works for this recipe.
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