Grilled Salmon with Summer Salad Recipe | James Beard Foundation
Grilled Salmon with Summer Salad This easy dish is summer on a plate. What’s not to like?
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Cooking tools:
- Grill
- Whisk
- Medium-size bowl
- Pot
- Tongs
- Spatula
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Serving platter
- Colander
- Slotted spoon
- Pastry brush
- Stove
- Kitchen towel
- Spoon
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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