Grilled Salmon Steaks with summer corn salad
4 Salmon Steaks (6 oz ea)
2 Tbsp seasoning rub (BBQ rubs preferred)
4 slices thick cut bacon, cooked and chopped
3 ears of corn, grilled and kernels cut from the cob
1/4 cup Cherry tomatoes, halved
1/2 cup black beans, drained and rinsed
4 Scallions, thinly sliced
4 Tbsp cilantro, chopped
Juice of 1/2 lemon
2 Tbsp Olive Oil
Black Pepper & Salt to taste
Season salmon steaks generously with rub. Prepare your grill for 450 degrees. Place bacon directly on the grill grate and cook 10-15 minutes or until fat is rendered and bacon is crispy (recommend cooking in skillet if using a fast grill). Remove from grill and set aside. Rub corn with olive oil and season generously with salt and pepper. Place corn directly on the grill grate next to the bacon and cook 15-20 minutes or until the exterior is lightly browned and corn is cooked through.
For the corn salad: In a bowl combine corn kernels, cherry tomatoes, black beans, cilantro, scallions, chopped bacon, lemon juice, olive oil and season with salt and pepper. Toss to combine. Set aside until salmon is ready. Place salmon steaks directly on the grill grate and cook 4-5 minutes per side or until internal temperature registers 145 degrees F on an instant read thermometer. Place salmon steak on a plate and spoon salad over salmon. Enjoy!
Makes 4 servings.