Grilled Salmon with Corn on the Cob and Vegetables
Fresh salmon fillets grilled alongside corn on the cob and a medley of vegetables make this recipe a delightful seafood dish from the European cuisine category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 corn cobs
- Sea salt
- 1 pinch sugar
- 600 g salmon fillet (ready to cook, skin removed)
- 600 g green asparagus
- 2 beef tomatoes
- 1 tsp freshly chopped oregano
- 1 tsp freshly chopped lemon thyme
- 0.25 tsp Chili flakes
- 4 tbsp olive oil
- 1 tbsp Lemon Juice
- black pepper (freshly ground)
- vegetable oil (for brushing)
- 40 g Butter
Instructions
-
1.
Peel the corn cobs, removing all husks and silk as desired. Bring a pot of water to a boil, add salt and sugar, then cook the corn for about 15 minutes until tender; drain.
-
2.
Heat the grill.
-
3.
Wash the salmon, pat dry, and cut into four equal pieces.
-
4.
Trim the lower third of the asparagus, cut off woody ends, and blanch in boiling salted water for 5 minutes. Drain, shock in cold water, and let dry.
-
5.
Wash the tomatoes, slice off the stem end, and cut into rounds.
-
6.
Combine herbs with chili flakes, salt, pepper, oil, and lemon juice.
-
7.
Place salmon and vegetables on the hot grill; drizzle with herb oil (except corn). Brush corn with vegetable oil. Grill salmon for 10-12 minutes, corn for 10 minutes, and remaining vegetables for about 5 minutes, turning as needed.
-
8.
Top the corn with butter shards, season lightly, and serve plated with salmon and remaining vegetables.
