July 29, 2014

lemon grilled fish with corn salad

Yum
After being gone all day and spending a fun day in the summer sun, I am tired!  I am glad that my dinner planned for tonight was something quick, easy, and needed little prep.  However, this dish has a BIG taste and will surprise you with how easy it is!:)
  
 I love when sockeye salmon is in season and I am constantly on the lookout for new recipes and ideas for this delicious fish.  This one is refreshingly different and perfect for summer.  The slight sweetness of the salad pairs so nicely with the salmon.

Servings 4-6
Total Time 30 minutes

INGREDIENTS
for corn salad
  • 2 ears of corn, kernels cut off
  • 1/3 cup chopped sweet red pepper
  • 1/4 cup chives, snipped
  • 3 tablespoons fresh basil, thinly sliced
  • 2 tablespoons pure maple syrup
  • 1 lemon, zested then juiced (zest reserved for fish) about 2 tablespoons of juice
  • 1/4 teaspoon sea salt (or kosher)
  • 1 1/2 cups fresh blueberries 

for fish 
  • 2 teaspoons lemon peel 
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4-6 fish fillets (I used salmon but pretty much any type of fish would be great)
  • paprika (optional)

INSTRUCTIONS
for the corn salad

1.  In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, blueberries (if you won't be serving this for a bit wait to add the blueberries) and the 1/4 teaspoon of salt.  Set aside.

for the fish

1.  In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper. Lightly coat both sides of fish with oil and then sprinkle with this seasoning mixture.

2.  Heat a grill on medium-high.  When hot add the fish fillets skin side down (if you are using Salmon without skin or any other flaky fish, you may want to use cedar boards), and grill for 8 to 12 minutes or until fish flakes easily when tested with a fork (the size and type of fish could cause that time to vary greatly).  You can also chose to do this in the oven at 350 degrees F, for approximately 10 minutes per pound of fish (however, that time can vary greatly depending on type of fish and thickness).

3.  Sprinkle a bit of paprika on the fish and serve with the corn salad on the side.  Enjoy!!!

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