directions
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1
For vinaigrette, stack basil leaves and chop
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2
Remove tarragon leaves from stems and mince
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3
Peel garlic and mince
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4
Stir all together with vinegar, chili paste and olive oil
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5
Pour 3/4 cup over salmon and marinate 1 hour
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6
Grill 4 to 5 minutes per side
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7
Slice tomatoes
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8
For relish, cut corn from cobs and cut peppers and onion into small dice
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9
Toss with corn, olives and 1/3 cup vinaigrette
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10
Place greens and tomatoes on plates and top with salmon and corn relish
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11
Drizzle all with dressing.
GRILLED SALMON AND CORN RELISH SALAD
ingredients
- Basil Vinaigrette: 1 bunch fresh basil
- 3 sprigs fresh tarragon
- 4 cloves garlic
- 1/3 cup balsamic vinegar
- 1/3 cup red wine vinegar
- 2 teaspoons chili paste with garlic
- 1/2 cup olive oil
- Salmon: 4 (6-ounce) skinless salmon fillets
- 1 (6-ounce) bag mixed baby greens
- 2 large tomatoes
- Relish: 4 ears yellow corn
- 1/4 green bell pepper
- 1/4 red bell pepper
- 1/2 small red onion
- 1 (4-ounce) can sliced black olives