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Grilled Glazed Salmon with Tomato Corn Saute

The best of summer's bounty on a plate. Beautiful yellow corn and fresh, ripe tomatoes make a beautiful backdrop for salmon. This is perfect for a quick, outdoor supper with friends or family. 

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

For the salmon rub:

  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 ½ teaspoons of sugar
  • 1 tablespoon sweet or smoked paprika
  • ½ teaspoon ground coriander
  • ¾ teaspoon cumin

For the salmon:

  • 1 ½ pounds fresh salmon
  • 1 tablespoon olive oil
  • ¼ cup Thai chili sauce
  • chopped cilantro for garnish

For the tomato corn sauté:

  • 1 tablespoon olive oil
  • 1 tablespoon finely minced garlic
  • 6 ears of corn kernels removed
  • 3 large tomatoes chopped and drained in a strainer for 10 minutes
  • ½ teaspoon salt
  • juice of one lime
  • chopped cilantro

Instructions

  1. Preheat a grill to medium high heat.

For the salmon rub:

  1. Combine all ingredients in a small dish.

For the grilled glazed salmon:

  1. Place the salmon on a sheet of aluminum foil and rub with the olive oil. Sprinkle the seasoning rub evenly over the salmon and put on the grill with the top down. Cook until the salmon is done to your liking.

  2. Cooking time will depend on the thickness of the fish but generally 15-20 minutes will result in salmon that is juicy but not underdone. If you like your fish “rare”, 15 minutes is all you need. Once the salmon is done, pour the glaze over, close the grill and turn it off and let the glaze warm for 1-2 minutes. Remove the grilled glazed salmon from the grill and set aside for 5 minutes so it stays together when you slice it.

For the tomato and corn sauté:

  1. While the salmon is grilling, strip the kernels from the corn and chop the tomatoes. In a very large skillet, heat the oil and garlic over medium high heat until the garlic is translucent. Do not allow the garlic to brown.
  2. Add the corn and tomatoes to the skilled and stir everything together until the mixture is hot, about 10-12 minutes. You can increase the heat to high for the last 2-3 minutes to evaporate some of the liquid. Remove the skillet from the heat and add the salt, lime juice and cilantro.

  3. Serve the grilled glazed salmon on a large platter with the corn and tomato mixture on the bottom, or arrange the salmon and vegetables on individual plates.