Grilled Salmon with Summer Salad | James Beard Foundation
This easy dish is summer on a plate. What’s not to like?
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.
Cooking tools:
- Grill
- Pastry brush
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Pot
- Stove
- Measuring spoon
- Measuring cup
- Tongs
- Spatula
- Spoon
- Plate
Ingredients
- 1 tablespoon minced shallots
- 2 teaspoons sherry vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 ears sweet corn, husked
- 1/2 cup quartered cherry tomatoes
- 1/4 cup finely chopped fresh basil
- 4 salmon fillets (with skin), 6 to 8 ounces each, about 1-inch thick
- Kosher salt to taste
- Freshly ground black pepper to taste
- Extra virgin olive oil
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