Photography: Suech and Beck
This recipe has cottage or outdoor grilling written all over it. Crispy grilled salmon, charred summer sweetcorn and onions, spicy chipotle dressing…what’s not to love? I’ve been eating this summery salad for as long as I can remember. My mom would make it as soon as the weather turned and we could easily dine outside in that wonderful warm air we wait all year for. This is a slight variation on her version, adding a couple extra ingredients which lend themselves well to both grilling and the Mexican flavours which inherently work so well in the hot summers.
You can easily serve this corn salad with grilled chicken, sliced steak, grilled jumbo prawns. It even works well on it’s own as a vegetarian option.
2 Tbsp vegetable oil
4 Tbsp olive oil
4 cobs of fresh corn, husks removed
1 red onion, peeled and thickly sliced
1 bunch green onions, trimmed
4 x 5oz Organic or sustainably farmed Salmon filets, skin on
1 shallot, finely chopped
2 chipotles peppers in adobo sauce, finely chopped plus 1 Tbsp sauce
2 limes, zest and juice of one
1 Tsp honey
1 Tsp ground cumin
3 Tbsp fresh cilantro, roughly chopped
2 cups fresh baby arugula
4oz creamy greek feta cheese
Kosher salt and black pepper, to season
1. Preheat the BBQ to 450F. Add the vegetable oil to a piece of paper towel and grease the grill grates. Drizzle the corn, onion slices and green onions with 1 tbsp of olive oil and rub all over. Season with salt and pepper. Grill the corn for 12-15 minutes, rotating, until slightly charred and tender. Grill the onions until charred and tender as well, about 8 minutes. Allow to cool before removing corn from cob with a sharp knife. Roughly chop the red and green onions and add to a large bowl along with the chopped corn.
2. Season salmon filets with salt and pepper and grill, flesh side down first. Allow the salmon to cook over medium high heat for 8-10 minutes until you can easily remove it to flip. Cook for a remaining 3-5 minutes depending on thickness of the fish.
3. In a small bowl, whisk together the shallot, chipotle peppers and sauce, lime juice and zest, honey, ground cumin and remaining 3 tbsp of olive oil. Season with salt and pepper to taste.
4. Add the dressing to coat the corn mixture. Stir through the arugula and cilantro right before you’re ready to serve. Tip onto a platter and top with salmon and feta cheese.
*The corn “salsa” can be made ahead and kept in the fridge until ready to use