Name: Grilled Salmon, Corn, & Tomato Salad with Crispy Salmon Skin
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1/3 cup fresh lemon juice; 3 cloves garlic, minced; 1 tsp. dry Italian Seasoning; Salt and pepper to taste; ½ cup extra-virgin olive oil; 1 large salmon fillet (about 1 ½ lb.); 2 cups corn kernels (canned or boiled fresh ears); 1 ½ cups cherry tomatoes, halved; ½ cup red onion, chopped; ¼ cup parsley, chopped; 4 cups baby spinach

Ingredients

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Dressing:

1/3 cup fresh lemon juice
3 cloves garlic, minced
1 tsp. dry Italian Seasoning
Salt and pepper to taste
1/2 cup extra-virgin olive oil

Salad:

1 large salmon fillet (about 1 1/2 lb.)
2 cups corn kernels (canned or boiled fresh ears)
1 1/2 cups cherry tomatoes, halved
1/2 cup red onion, chopped
1/4 cup parsley, chopped
4 cups baby spinach

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Instructions

Add the dressing ingredients to a half-pint size mason jar. Cover and shake to combine thoroughly.
Lay the salmon on a baking sheet and pour a little less than half the dressing over the salmon and spread evenly. Save the other half of the dressing for the salad. Allow the salmon to marinate while you mix the salad and preheat the grill.
Combine the corn, tomatoes, onion, and parsley in a medium bowl. Pour the remaining dressing over all and gently mix to combine. Set aside.
Prep the grill according to the manufacturer’s instructions. Preheat at the highest temperature.
Place the salmon fillet directly on the grill grates once the temperature has reached 450 to 500 F. Close the lid and cook for 6 to 8 minutes, undisturbed. Flip the salmon over. You should be able to cleanly lift off the salmon skin. It will be crispy on one side and still soft on the side that was touching the salmon flesh. Place the non-crispy side down on the grill grates. Close the lid and cook for 2 to 4 more minutes.
Don’t overcook your fish! Pull the salmon off the grill when the temp reads 130 F then transfer it to a clean baking sheet and allow it to rest. The internal temperature will continue to rise to 145 F and it will be done. At this point, you can cut the salmon into serving-size portions.
Continue cooking the salmon skin if it isn’t completely crispy yet, otherwise transfer it to a platter or baking sheet. Cut or crumble the crispy salmon skin into bite-size pieces.
To assemble the salad, place the spinach on a large serving platter. Spoon the tomato corn mixture over the spinach. Nestle the salmon fillets on top of everything (make it pretty if you’d like). Top with crispy salmon skin.