Grilled Salmon with Red Pepper and Corn Salsa
Prep Time: 40 min
Cook Time: 10 min
Total Time: 50 min
Servings: 10
RECIPE INGREDIENTS
- Salsa:
- 1/4 cup Filippo Berio Olive Oil
- 3 cloves garlic
- 1 tbsp seeded minced jalapeño pepper
- 4 sweet red peppers, diced
- 4 cups fresh corn (cut from 5 cobs)
- 1 can black beans, rinsed and drained
- 2 tbsp fresh lemon juice
- 2 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro
- Salmon:
- 10 salmon fillets (about 6 oz each)
- Kosher salt
- Freshly ground pepper
- 1/4 cup Filippo Berio Olive Oil
- 2 tbsp honey
- 1 tbsp cumin
RECIPE DIRECTIONS
- Season both sides of salmon with salt and pepper. Whisk together olive oil, honey and cumin; place salmon in shallow pan and pour olive oil mixture over top. Refrigerate, turning once, for 30 minutes.
- Place salmon skin-side up on greased grill over medium heat; close lid and grill for 5 to 6 minutes per side. Serve fish on platter topped with salsa.
Salsa: Heat olive oil in large cast-iron pan set over medium heat; stir in garlic and jalapeño pepper. Stir in red peppers and corn; cook until corn browns slightly. Toss with beans, lemon juice, lime juice and cilantro; set aside.
Salmon:
Recipe provided by Chef Joseph Ciminera