Recipe courtesy of Bobby Flay
Total:
28 min
Active:
10 min
Yield:
4 servings
Level:
None

Ingredients

Red Chile Rub:
Toasted Corn Vinaigrette:

Directions

Red Chile Rub: Preheat grill to medium high. Combine ancho, cumin, brown sugar and cinnamon in a medium bowl. Brush salmon with olive oil and season with salt and pepper. Rub 1 tablespoon of the spice rub on 1 side of the salmon and grill, rub-side down until lightly golden brown, about 2 to 3 minutes. Turn over and continue grilling for 3 to 4 minutes for medium doneness.

Toasted Corn Vinaigrette: In a large pot of boiling water, blanch the corn about 5 minutes. Place the ears on the grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a small bowl. Whisk together the lime juice, jalapeno and honey until combine. Slowly whisk in the oil until emulsified. Season with salt and pepper and fold in the corn, onions and cilantro.

IDEAS YOU'LL LOVE

Roasted Salmon Nicoise Platter

Recipe courtesy of Ina Garten

Hot Corn Chile Dip

Recipe courtesy of Ree Drummond

Broiled Sockeye Salmon with Citrus Glaze

Recipe courtesy of Alton Brown

Corn and Green Chile Chowder

Eli's Asian Salmon

Recipe courtesy of Ina Garten

Panko-Crusted Salmon

Recipe courtesy of Ina Garten

Grilled Salmon with Citrus Salsa Verde

Recipe courtesy of Giada De Laurentiis

Glazed Salmon With Spiced Carrots

Recipe courtesy of Food Network Kitchen

Miso-Ginger Marinated Grilled Salmon

Recipe courtesy of Bobby Flay

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking