Salmon gets lots of flavor from a sweet and spicy rub and then is paired with a delicious corn vinaigrette in this Red Chile Rubbed Salmon with Toasted Corn Vinaigrette.
Post may contain affiliate links.
After getting my Kindle, I have not added many real books to my bookshelves. As a matter of fact, I’ve cleared out a lot of my shelves and gave books to Goodwill. I kept favorites and classics from childhood through adulthood, because I simply couldn’t part with them. Like my copy of Rebecca of Sunnybrook Farm that has “Pamela Armstrong 4c” scrawled on the inside cover. Apparently I was going through a phase of wanting to be called Pamela and my fourth grade classroom was 4c. One thing I do keep though is cookbooks. Just ask my husband. He walks into our living room, staring at the two tall bookshelves, filled to the brim with cookbooks, and asks, “Do you really use all of them?” The short answer is “No”, the long answer is “I might someday, one never knows, what if I get rid of one and need it later?”
The point of all this, (you did hope there was a point, didn’t you?), is that one of my favorite pastimes is going to used book stores. I could spend hours in them. Well, my Kindle has made that less of an adventure, except when it comes to cookbooks. Used cookbooks are my jam. When I spotted Boy Meets Grill from Bobby Flay, I grabbed it. I can always use another Bobby Flay cookbook, right?
Every single recipe in the book sounded amazing and I settled on Red Chile Rubbed Salmon with Toasted Corn Vinaigrette. It sounded easy and delicious and it was! The salmon gets a ton of flavor from the rub and the corn is so sweet and flavorful!
Chile Rubbed Salmon with Toasted Corn Vinaigrette
This Chile Rubbed Salmon with Toasted Corn Vinaigrette is full of spicy flavor!
Red Chile Rub
Toasted Corn Vinaigrette
- 2 ears corn husk removed
- 1/4 cup fresh lime juice
- 1 jalapeno grilled, seeded and chopped
- 1 tablespoon honey
- 1/4 cup olive oil
- Salt and freshly ground pepper
- 2 green onion , finely sliced (white and 2 inches of the green)
- 3 tablespoons chopped cilantro
Preheat grill to medium high.
Combine the chile powder, cumin, brown sugar and cinnamon in a small bowl. Brush the salmon with the olive oil and spread 1 tablespoon of the rub on one side and season with salt and pepper. Grill rub side down for about 2 to 3 minutes, turn over and grill for about 3-4 more minutes.
To make the toasted corn vinaigrette, first blanch the corn in a pot of boiling water for about 5 minutes. Then place on the grill, turning often, until slightly charred, about 2 minutes. Remove from the grill and use a knife to scrape the kernels off into a bowl. Whisk together the lime juice, honey and jalapeno. Slowly whisk in the olive oil . Pour over the corn, season with salt and pepper, add the onions and cilantro and toss to combine.
Serve each salmon filet topped with some of the corn vinaigrette.