Doesn’t corn on the cob just scream summer!? I remember spending summers with my grandma, sitting on the deck, shucking corn from her huge corn field. Grandma always had a big garden full of every vegetable you could think of. This recipe reminds me of the garden with the bright, fresh vegetables. So heres to summer! This recipe is seriously one of the best I’ve made. Light, healthy, and full of flavor!
Teriyaki Grilled Salmon with Corn-Peach Salsa
(A Kroger recipe)
- 3 tsp. teriyaki sauce
- 2 tsp. lime juice
- 4 1/2 tsp. honey
- 4 salmon fillets, skinless
- 2 ears corn, grilled and removed from cob
- 1 fresh peach, finely chopped
- 2 tomatoes, chopped
- 1/4 onion, finely diced
- 1/4 cup cilantro, finely chopped
- 1 Tbsp. red wine vinegar
- 1 Tbsp. lime juice
- Lime wedges (for garnish)
Mix first three ingredients in a small baking dish. Stir and marinate salmon in mixture for 5- 10 minutes. (I separated the mixture into small zip-loc bags and put 1 salmon in each bag and let it marinate in the refrigerator for 30 minutes- 1 hour- flipping the bag half way through).
Combine the remaining ingredients for the salsa, set aside in refrigerator for 1 hour.
Take the salmon out of the marinade and place on preheated grill or on a stove-top grill skillet (If using skillet, heat 1 tbsp. olive oil before placing salmon on the skillet). Cook salmon on medium-high for 4-5 minutes on each side or until flaky and cooked through.
After removing salmon from skillet or grill, top each fillet with the salsa mixture. Serve with grilled corn on the cob or your favorite summer side!
Serving Size: 4 oz. salmon + 1/4 of the salsa mixture (this recipe makes 4 servings)
Calories: 336 Carbs: 29 Sugar: 17 Protein: 24 Fat: 12
*Note: We had leftovers of the salsa, so we used it as a salad topping. This recipe would also make a great salmon salad!