Grilled Sockeye Salmon with Mexican Street Corn Salad

Name: Grilled Sockeye Salmon with Mexican Street Corn Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Mexican-Inspired
Ingredients: 2 portions Wild Alaska Sockeye Salmon; salt and pepper; coconut aminos; 6 ears of sweet corn; Olive oil; ⅓ cup light mayo; ¼ cup feta cheese; 2 tbsp cilantro, chopped; ¼ cup red onion, diced; 2 tbsp lime juice; 1 tbsp minced garlic; 1 tsp chili powder; ¼ tsp paprika; salt and pepper; optional: crumbled cotija cheese

Grilled wild Alaska sockeye with a Mexican street corn salad — charred sweet corn with mayo, feta, lime, red onion and chili powder. Smoky, tangy and very much a summer dinner.

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Wild Alaskan Sockeye Salmon

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Mexican-Inspired

Main Course

Grilled Sockeye Salmon with Mexican Street Corn Salad

Author:

Declan Chapin, Premier Catch

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Servings

Prep Time

15 minutes

Cook Time

20 minutes

Grilled Sockeye Salmon meets smoky Mexican street corn in this fresh, flavor-packed summer meal with lime, cilantro, feta, and a little kick of chili.

Ingredients

Grilled Salmon:

2 portions Wild Alaska Sockeye Salmon
salt and pepper
coconut aminos

Street Corn Salad:

6 ears of sweet corn
Olive oil
⅓ cup light mayo
¼ cup feta cheese
2 tbsp cilantro, chopped
¼ cup red onion, diced
2 tbsp lime juice
1 tbsp minced garlic
1 tsp chili powder
¼ tsp paprika
salt and pepper
optional: crumbled cotija cheese

Directions

Corn Salad:

Heat grill to 450°F.
Shuck and clean the ears of corn. Lightly rub with olive oil and salt.
Grill directly over high heat for 10-12 minutes, turning every 2-3 minutes with grill tongs, until the corn is soft and slightly charred. Keep the grill on for the salmon.
Once cooled, use a knife to slice the corn off the cob.
Add corn to a bowl with mayo, feta, cilantro, red onion, spices, lime juice, salt and pepper. Mix and set aside.
Optional: top with cotija cheese.

Salmon:

Pat the salmon fillets dry and season with salt and pepper.
Place the salmon fillets (skin side up) on the heated grill and sear flesh side for approx 4-5 minutes.
Flip and cook for another 4-5 minutes, until the salmon flakes easily at the thickest part.
Divide the corn salad between plates, top with the grilled salmon, and serve.

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We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

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