I love any recipe that is easy to do ahead. I’m even happier when the dish can be served at room temperature.
That way I can enjoy my guests, instead of having to be in the kitchen cooking.
Jade isn’t a huge fan of fish, so I was over the moon when she gave this salmon her seal of approval and said she would be happy to eat it again. Wooooohoooo. Big win for me!!!
This marinade for the salmon is very simple. But the corn, tomatoes, and avocado salsa make it so flavorful and fresh. And it has those gorgeous reggae colors…You can serve it warm if you prefer. It’s just brilliant.
You must make it immediately. You can thank me later. Mwah
xxx Chef MM
Grilled Salmon with Corn Salsa
FOR THE FISH
- 4.5 lbs /2 Kg salmon – bones removed skin on
- 2 TBS Dijon mustard
- 3 TBS creamy mayonnaise
- 1 lemon – zest and juice
- ½ tsp chilli flakes
- Coarse salt and black pepper
- Drizzle of good quality olive oil – to finish
FOR THE SALSA
- 1 cup of corn kernels
- 1 cup of cherry tomatoes – halved
- 2 avocados – cubed
- ½ orange pepper – cubed
- ½ cup of chopped green onions
Mix together the mustard, mayonnaise, lemon juice, and zest. Set it aside.
In a bowl combine the corn, halved cherry tomatoes, avocado cubes, and spring onions. Set aside.
Preheat oven to BROIL/GRILL
Line a baking sheet with foil (shiny side down) and spray with nonstick spray. Place the salmon skin-side down on the baking sheet and season generously with salt and pepper. Place the sauce on top of the fish.
Broil fish on the middle rack of the oven until it is bubbling (approximately 8 minutes). Do not turn the fish. To test readiness, pierce the fish with a fork which should slide through easily. If not cooked completely turn the oven down to 425 F/220 C and continue baking for another 5 minutes.
Allow the fish to cool slightly. Gently lift the foil off the baking tray and use it to slide the fish onto a serving platter.
Top with salsa and drizzle with good quality olive oil. Serve warm or at room temperature.
SERVES 6 as main / 10-14 as appetizer