- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- Compliments Cooking Spray
- 1 2/3
- pounds salmon fillets, cut into 4 to 6 equal portions
- Salt and freshly ground pepper
- 1
- orange
- 1/3 cup
- honey mustard sauce
- 3
- ears of corn, husked
- 2 bags
- (5 ounces each) Compliments Spring Mix
- 1/3 to 1/2 cup
- champagne vinaigrette
Method
- Step 1
- Prepare a gas or charcoal barbecue for medium-high heat.
- Step 2
- Cut a piece of foil large enough to hold all of the salmon.
- Step 3
- Place foil on a baking sheet and spray lightly with cooking spray.
- Step 4
- Arrange salmon on foil, skin side down. Sprinkle with salt and pepper to taste.
- Step 5
- Finely grate peel from orange (use orange part only). Then, cut orange in half and squeeze enough juice to make 1/4 cup.
- Step 6
- Mix peel and juice into Honey Mustard Sauce. Brush tops of salmon and all sides of corn with sauce.
- Step 7
- Carefully slide salmon on foil onto barbecue grill. Place corn on grill (not on foil).
- Step 8
- Cover barbecue and cook (turn corn often but do not turn salmon) over medium-high heat until salmon is no longer translucent in center (cut to test) and corn is well browned on all sides, 10-13 minutes.
- Step 9
- Slide a large spatula between salmon skin and meat and transfer fillets to a platter (leaving skin on foil to discard).
- Step 10
- With a large knife, carefully cut corn from cob.
- Step 11
- In a large bowl, combine corn, spring mix, 1/3 cup vinaigrette and salt and pepper to taste.
- Step 12
- Gently mix until evenly coated. (If desired, add additional vinaigrette).
- Step 13
- Divide greens among plates.
- Step 14
- Top with warm salmon and serve