Preheat charcoal or gas grill with greased grill rack for direct cooking over medium-high heat. Microwave corn on HIGH 4 minutes. For vinaigrette, combine lemon juice, mustard, basil, garlic, and honey in a blender. Cover; blend until combined. Slowly add 1/2 cup oil; continue blending until well combined. Season with salt and black pepper. Reserve half of vinaigrette for serving.
Recipe
Author
Hy-Vee Test Kitchen
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Description
A nice way to liven up a salad? Add some freshly grilled salmon!
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 handful(s) Hy-Vee Short Cuts sweet corn | ||
| ¼ c. fresh lemon juice | ||
| 1 tbsp. Hy-Vee Dijon mustard | ||
| 8 fresh basil leaves | ||
| 2 clove(s) garlic | ||
| 1 tsp. Hy-Vee honey | ||
| ½ c. plus 2 tbsp. Gustare Vita olive oil | ||
| Hy-Vee salt | ||
| Hy-Vee ground black pepper | ||
| 4 (4-to-6-oz.) skin-on wild salmon fillets | ||
| 1 red bell pepper, seeded and halved | ||
| ½ lbs. asparagus spears | ||
| 4 c. spring mix salad greens | ||
| ½ c. red onion, sliced | ||
| 1 avocado, peeled, pitted, and sliced |
Things To Grab
- Charcoal or gas grill
- Blender
- Paper towels
- Meat thermometer
Directions
Pat salmon dry. Brush corn, bell pepper, asparagus, and salmon with remaining 2 tablespoons oil. Place salmon, skin side down, on grill. Grill salmon and vegetables 8 to 10 minutes or until salmon flakes easily (145 degrees) and veggies are slightly charred, brushing with vinaigrette and turning halfway through. Remove from grill and let stand for 5 minutes. Line four plates with greens. Cut corn from cobs; discard cobs. Cut bell pepper into strips. Flake salmon into large pieces. Divide salmon, corn, bell pepper, asparagus, and red onion among plates. Add avocado. Drizzle with reserved vinaigrette.
Nutrition facts
Servings
750 Calories per serving
Amounts Per Serving
- Total Fat: 58g
- Cholesterol: 60mg
- Sodium: 190mg
- Total Carbohydrates: 33g
- Protein: 30g
Daily Values
0%
Iron 15%
0%
Calcium 6%
0%
Vitamin D 60%
0%
Potassium 25%