Insider's Kitchen

No.244 (9/27/13)

Grilled Salmon with Corn Salsa

By Ashley Prochaska
Guest Writer

This is a great recipe to add a lot of flavor and color to a tasty entree. WIth September being Hispanic Heritage month, this recipe is a great way to add a little spice and a whole lot of flavor to one of the healthiest fish in the sea.

You can cook this in the oven or on a grill. With the weather unpredictable here in Misawa, I have tried both. This recipe makes 8 servings. This recipe is a good source of heart-healthy omega-3 fat and vegetables.

Ingredients in Corn Salsa:
2 cups of fresh chopped tomatoes
2/3 cup of whole-kernel corn
1/2 cup chopped cucumbers
1/2 cup bell pepper chopped (red or green)
1/4 cup chopped cilantro
2 tablespoons of red wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon of ground cumin
1/8 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 lbs salmon fillets
1/8 teaspoon of black pepper

Combine salsa ingredients and set aside.

Barbecue: spray aluminum paper with nonstick cooking spray. Place foil over rack, poking holes in several areas. Start barbecue. When hot, spice fish and place fish on foil for 4 minutes on each side.

Oven: Preheat oven to 450 degrees. Arrange fish in a 9x13 inch baking pan that has been sprayed with nonstick cooking spray. Season with pepper. Bake uncovered for 4-5 minutes per half inch thinkness of fish. Drain liquid.

Serve salsa over the cooked fish.

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