Chile Rubbed Salmon with Toasted Corn Vinaigrette
This Chile Rubbed Salmon with Toasted Corn Vinaigrette is full of spicy flavor!
Servings 4 servings
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.
Calories: 171kcal | Carbohydrates: 13g | Fat: 13g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 52mg | Sugar: 10g | Vitamin A: 130IU | Vitamin C: 9.8mg | Calcium: 24mg | Iron: 0.8mg