Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 4 Ratings

Maple syrup, fresh blueberries, and sweet peppers add a unique flavor combination to the corn salad that's served with this grilled salmon fillet recipe.

Source: Better Homes and Gardens


Recipe Summary test

35 mins


Ingredient Checklist


Instructions Checklist
  • For corn salad, in bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon salt. Add blueberries; toss gently to combine.

  • In small bowl combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper. Sprinkle mixture over salmon fillets. Lightly coat both sides of salmon fillets with nonstick spray.

  • For charcoal grill, grill salmon fillets on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.)

  • Serve grilled salmon with corn salad. Garnish with lemon slices and/or fresh basil sprigs. Makes 4 servings.

Nutrition Facts

342 calories; fat 13g; cholesterol 67mg; saturated fat 3g; carbohydrates 32g; mono fat 5g; poly fat 5g; insoluble fiber 4g; sugars 14g; protein 25g; vitamin a 874.6IU; vitamin c 35.4mg; thiamin 0.5mg; riboflavin 0.2mg; niacin equivalents 9.9mg; vitamin b6 0.9mg; folate 72.6mcg; vitamin b12 3.2mcg; sodium 507mg; potassium 668mg; calcium 40.4mg; iron 1.1mg.