Fresh-from-the-garden corn and tomatoes over a perfectly seasoned piece of grilled fish makes for the perfect summertime meal!
- 2 ears of corn
- 1 medium tomato, diced
- 1 jalapeño pepper, mince
- 2 limes, juice and zest, divided
- 2 tablespoons cilantro, divided
- 1 1/2 teaspoons ground paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 cup jasmine rice
- 10 oz salmon fillet
- Salt and pepper to taste
Husk corn on the cob and grill the ears of corn over high heat, about 5 minutes, turning occasionally, until they are slightly charred. Let cool, then cut kernels off of cob with a sharp knife.
In a small bowl, combine the corn kernels, tomato, jalapeño, 1 tablespoon cilantro, and zest and juice of one lime. Season with salt to taste. Set aside.
In another small bowl, combine paprika, cumin, thyme, oregano, garlic powder, onion powder, salt, and pepper. Set aside.
Cook rice according to package instructions. While rice is cooking, rub the combined seasonings all over salmon fillet. Grill salmon on greased tin foil over medium-high heat, turning once until fish registers 145F, about 8-10 minutes. Remove from heat and let rest.
Once the rice is finished, add remaining 1 tablespoon of cilantro, zest and juice of one lime, and salt to taste. Fluff with fork to combine.
Serve salmon over rice and top with the corn salsa. Enjoy!