Fish & Seafood

Grilled Spiced Salmon

with Corn-Bacon & Poblano Salsa

Yield: 6 servings
Prep Time: 45 minutes
Cook Time: 10-12 minutes



6- 4 oz pieces salmon fillet
Olive oil
1 Tbsp of your favorite spice mixture, i.e. Tom Douglas Rub with Love
Salt and pepper, to taste
1 lemon
Grilled Corn salsa, recipe follows


Preheat grill to medium.

Lightly coat the salmon with olive oil, sprinkle with the spice mixture, salt and pepper. Place salmon fillets on the grill; cook about 3-4 minutes on each side, depending on thickness of the fillet.

Transfer salmon to a serving plate and drizzle with fresh lemon juice. Top with salsa and serve.

Grilled Corn Salsa


3-4 ears fresh corn, grilled and cut off the cob
3/4 cup coconut milk
½ tsp smoked sweet paprika
½ tsp ground cumin
pinch of ground coriander
2 strips bacon, cooked and chopped
¼ cup diced roasted and skinned Poblano pepper
¼ cup diced roasted and skinned red bell pepper
2 Tbsp diced, grilled red onions
3 Tbsp chopped basil
1 tsp chopped fresh thyme
2 Tbsp olive oil
Juice of 1 lime
Salt and pepper, to taste


Place corn, coconut milk, paprika, cumin, and coriander in a small saucepan and cook over medium heat until the liquid is almost gone. Remove from heat and cool. Place in a bowl; stir in bacon, peppers, onion and chopped herbs. Season with lime, salt and pepper to taste.