Fire up the grill and prepare to make a memorable salmon recipe. Don't skip the corn relish; it adds a pop of color and a smoky flavor to the main dish fish recipe.

Bobby Flay
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • Soak corn in a large bowl of cold water for 20 minutes. Remove and pat dry. Coat corn on all sides with cooking spray, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill about 15 minutes or until charred on all sides. Remove cobs from grill, and cool slightly. Slice the kernels from the cobs, and transfer to a medium bowl. Add tomatoes, olive oil, vinegar, and sliced basil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let the relish sit at room temperature for 15 minutes before serving.

  • Meanwhile, lightly coat both sides of salmon fillets with cooking spray; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fillets skin side down, and grill 3–4 minutes or until golden brown. Flip fillets, and grill for 3 more minutes. Fish should feel slightly firm in the center and will register 145° on an instant-read thermometer. Place salmon onto each of 4 plates, and spoon relish over top. Garnish with basil sprigs, if desired.

Source

Bobby Flay's Grill It!

Nutrition Facts

341 calories; fat 16g; saturated fat 2g; mono fat 8g; poly fat 5g; protein 29g; carbohydrates 22g; fiber 4g; cholesterol 72mg; iron 2mg; sodium 286mg; calcium 32mg.