Salmon Salad

Bon Appetit Summer Corn + Salmon Salad Nothing says summer quite like corn fresh off the cob! This salad incorporates loads of healthy, fresh veggies as well as a super tasty chili-rubbed salmon hot off the grill.

recipe + photo by Christy Smith, MNT, nutrition counselor

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes

INGREDIENTS For the salmon:

2 pounds wild-caught salmon fillet 1 tablespoon olive oil 1 tablespoon fresh lime juice 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon smoked paprika 1/2 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon pepper

For the salad:

4 ears corn + 1 tablespoon olive oil, salt and pepper (to taste) 3 cups mixed greens 1 avocado, sliced 1 pint cherry tomatoes, halved 3 green onions, chopped 1/4 cup fresh cilantro, chopped

For the cilantro-lime dressing:

2 tablespoons olive oil 1/4 cup fresh lime juice 1 clove garlic, minced 1 tablespoon honey 1/4 teaspoon ground coriander salt and pepper, to taste 2 tablespoons fresh cilantro, chopped

*adapted from Eatyourselfskinny.com

CHRISTY SMITH is a Master Nutrition Therapist and Certified LEAP Therapist,

specializing in reducing pain and inflammation, anti-aging, PCOS/IBS/diabetes management, weight loss and increasing quality of life through personalized anti-inflammatory diets and customized nutrition. She has been featured in Shape magazine, conducted recipe creation for Omega Juicers, and has been a special guest on multiple podcasts. LAKElife Magazine subscribers: If you’re interested in a custom nutrition consult, email Christy at findbetterhealth@christysmithnutrition.com.

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Directions:

1. Pre-heat grill to medium-high heat (about 375 to 400 degrees).

2. Place a large piece of heavy-duty aluminum foil on a baking sheet and fold up all the edges. Brush a little oil on the foil or spray with non-stick cooking spray so the salmon doesn’t stick. Place the salmon in the center of the foil and brush the top with the olive oil and lime juice.

Sprinkle the salmon with the seasoning mix. Make sure the entire fish is coated.

Using another sheet of aluminum foil, cover the salmon, sealing all edges.

3. On a separate plate, lightly brush the corn with olive oil, and season with salt and pepper.

4. Transfer the foil-wrapped salmon to the grill over indirect heat, not directly over the flames, and cook for about 15 to 18 minutes. You’ll know that the salmon is done when it’s flaky and opaque through the center.

5. While the salmon is on the grill you can also grill your corn. Place corn over direct heat, cooking about 2 to 3 minutes per side, until kernels start to brown. Once the corn is done, carefully cut kernels from the cob using a sharp knife.

6. To make the salad, toss together the arugula, tomatoes, grilled corn, avocado, green onions, and fresh cilantro in a large bowl.

7 To make the dressing, simply whisk together olive oil, lime juice, garlic, honey, ground coriander, salt/pepper and cilantro, and set aside.

8. Remove salmon from the grill and remove the top layer of foil. You’ll see a lot of juices accumulated on the sides, so I like to brush those juices over top of the salmon before serving.

9. Slice up the salmon and add to the salad.

Drizzle with cilantro-lime dressing. Serve and enjoy!

Fun Facts:

Salmon is one of the healthiest food choices you can make! It is high in Omega-3 fatty acids, which are known to reduce inflammation and support heart and brain health. High in selenium, B vitamins, and vitamin D, salmon is also a great low-calorie source of protein.

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