Experience a nutrient-dense summer feast with this vibrant, omega-3 rich chili-rubbed salmon, paired perfectly with charred sweet corn and insulin-friendly arugula for a metabolic-boosting meal.
Ingredients
For the Chili-Rubbed Salmon
- 2 lb wild-caught salmon fillet
- 1 Tbsp extra virgin olive oil
- 1 Tbsp fresh lime juice
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
For the Summer Corn Salad & Dressing
- 4 ears of corn (brushed with 1 Tbsp olive oil)
- 3 cups fresh arugula, packed
- 1 ripe avocado, pitted and sliced
- 1 pint cherry tomatoes, halved
- 3 green onions, finely chopped
- 1/4 cup fresh cilantro, chopped
- Dressing: 2 Tbsp olive oil, 1/4 cup lime juice, 1 minced garlic clove, 1 Tbsp honey, 1/4 tsp ground coriander.
Recommended Ingredients:
Heavy Duty Aluminum Foil: View on Amazon >
*Expert Tip: Using heavy-duty foil ensures the salmon steams perfectly in its own juices without leaking onto the grill.
Ancho Chili Powder: View on Amazon >
*Expert Tip: A high-quality chili powder provides the smoky base essential for the “blackened” effect on the grill.
Instructions
- Preheat: Set your grill to medium-high heat (375°F).
- Prepare Foil Packet: Place a large sheet of heavy-duty foil on a tray. Fold up the edges and lightly grease with oil or non-stick spray.
- Season Salmon: Center the salmon on the foil. Brush with olive oil and lime juice. Evenly coat with the pre-mixed spice blend (chili powder, cumin, paprika, garlic, onion, salt, pepper).
- Seal & Grill: Cover with a second sheet of foil and seal the edges tightly. Grill over indirect heat for 15-18 minutes until flaky and opaque.
- Char the Corn: While the salmon cooks, place seasoned corn directly over the flames. Rotate for 2-3 minutes per side until beautifully charred.
- Assemble Salad: Whisk the dressing ingredients until emulsified. In a large bowl, combine arugula, tomatoes, avocado, green onions, cilantro, and the charred corn kernels.
- Finish: Slice the salmon, place atop the salad, and drizzle generously with the cilantro-lime dressing.
Kitchen Tech Tip:
To safely remove corn kernels without the mess, stand the cob in the center hole of a Bundt pan. As you slice downward, the kernels fall directly into the bowl instead of bouncing across your counter!
Professional Recipe Notes
Storage:
Store leftover salmon and corn salad in separate airtight containers in the refrigerator. The salmon remains fresh and nutrient-dense for up to 3 days. For best texture, keep the dressing separate until serving.
Freezing:
While we do not recommend freezing the fresh arugula salad, the chili-rubbed salmon can be frozen after cooking. Wrap tightly in foil and place in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before gently reheating.
