Grilled Salmon with Corn Salad



Dairy Free Without Eggs Without peanuts Without nuts High Omega 3

Nutritional Facts Per Serving

41 g
27 g
4 g
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 420
  • Lipides 16 g
    • Saturated fat  2 g
  • Cholesterol 100 mg
  • Sodium  680 mg
  • Carbs 27 g
    • fiber  4 g
    • Sugar  12 g
  • Protein 41 g


  • 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


  1. Prepare a gas or charcoal barbecue for medium-high heat. 
  2. Cut a piece of foil large enough to hold all of the salmon. 
  3. Place foil on a baking sheet and spray lightly with cooking spray.
  4. Arrange salmon on foil, skin side down. Sprinkle with salt and pepper to taste.
  5. Finely grate peel from orange (use orange part only). Then, cut orange in half and squeeze enough juice to make 1/4 cup. 
  6. Mix peel and juice into Honey Mustard Sauce. Brush tops of salmon and all sides of corn with sauce. 
  7. Carefully slide salmon on foil onto barbecue grill. Place corn on grill (not on foil). 
  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.
  9. Slide a large spatula between salmon skin and meat and transfer fillets to a platter (leaving skin on foil to discard). 
  10. With a large knife, carefully cut corn from cob.
  11. In a large bowl, combine corn, spring mix, 1/3 cup vinaigrette and salt and pepper to taste. 
  12. Gently mix until evenly coated. (If desired, add additional vinaigrette). 
  13. Divide greens among plates. 
  14. Top with warm salmon and serve

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