Grilled Salmon With Cotija Corn Salsa
WHAT YOU NEED
- 1.5-2 lb. salmon fillet, cut into portions
- 1 Tbsp. canola oil salt and pepper to taste
- FOR THE SALSA:
- 4 ears corn, shucked and grilled with the kernels removed (you can also use 2 cans of corn if you prefer)
- ¼ cup fresh cilantro, chopped, plus extra for garnish Juice of 1 lime (about 2-3 Tablespoons)
- Salt and pepper to taste
- 2 green onions, sliced
- 1 oz. Cacique® Cotija cheese, plus extra for topping
- Cacique Cilantro Lime Sour Cream, for garnish
HOW TO MAKE IT
- Preheat a grill or grill pan until it’s very hot. Pat the salmon with a paper towel until it is very dry, then season with salt and pepper. Use a pastry brush (or a paper towel that you hold with kitchen tongs) to brush the grill grates with canola oil. Place the salmon skin-side up on the hot grill and let cook for 3-4 minutes per side. When it’s ready to flip, the fish should lift easily off the grill with a spatula. Top with corn salsa, Cilantro Lime Sour Cream, sprinkle with some extra cilantro and cotija, and serve.
- FOR THE CORN SALSA: Combine all ingredients in a medium bowl and stir to combine. Serve immediately or keep in the fridge for up to a week.
