Receta Grilled Salmon and Corn Salad with Lime, Buttermilk, and Cilantro Dressing
Grilled Salmon and Corn Salad with Lime, Buttermilk, and Cilantro Dressing
My family arrived in Atlanta over Labor Day weekend for their annual summer visit. My 90-year-old Mom and my 86-year-old Dad are real troopers for making the road trip to visit their number two son. I’m so grateful that they’re still able to visit. I purposely planned a relaxed agenda for the weekend so there was a good bit of sitting around, eating, some football watching, and a little shopping.
On Saturday night, our best friends, Bruce and Felix, joined us for a cookout. Bruce’s sister, Bobbie, and her daughter, Brendall, came as well. I love mixing friends and family. There’s something about meeting your friends’ family that helps you know your friends better.
I fired up the grill for burgers and made rosemary potatoes and grilled corn salad as sides. The corn salad made a big splash, so I’ve recreated the salad with grilled salmon for this post. The dressing makes this salad. I used lime juice, buttermilk, cumin, chipotle seasoning, and cilantro to create a delicious combination of flavors.
The dressing recipe makes more than you’ll need for this recipe, but it will keep in the refrigerator for a week or so. We eat a lot of salad in our house and this dressing is great with most any salad.
Grilled Salmon with Corn, Tomato, and Cilantro Salad
Ingredients
- For the dressing:
- 3 tablespoons fresh lime juice
- 1 teaspoon honey
- 1/4 cup canola oil
- 3 tablespoons chopped cilantro
- 1 1/2 teaspoon cumin
- 1 1/2 teaspoon chipotle seasoning
- 1/2 cup mayonnaise
- 1/2 cup buttermilk
- For the salad:
- 4 ears corn
- 1 cup grape tomatoes, cut in half lengthwise
- 1 cup chopped red onion
- 1/2 cup roughly chopped cilantro
- Dressing to taste
- For the salmon:
- 4 6 ounce salmon filets
- Canola oil
- Salt and pepper
Instructions
For the dressing:
Combine all dressing ingredients in blender and process until well combined.
For the salad:
1. Preheat grill or grill pan. Brush corn with canola oil. Grill for 10 to 15 minutes or until kernels are starting to char. Cool and remove kernels with a sharp knife.
2. Mix corn, tomatoes, onion, and cilantro.
3. Add dressing to taste and mix well.
For the salmon:
1. Preheat grill or grill pan. Brush salmon filets with canola oil and season with salt and pepper.
2. Grill filets for 3 to 4 minutes on each side. More time might be required for thicker filets. To test for doneness, press on filet. It will start to flake with done.
3. Serve immediately with salad.
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http://www.southernboydishes.com/2013/09/05/grilled-salmon-and-corn-salad-with-lime-buttermilk-and-cilantro-dressing/
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