Low Carb Recipe: Grilled Salmon

For those that are skeptical about eating salmon thinking it will be too fishy then you haven’t tried this salmon recipe.  

Salmon does have more of a fish taste to it because of the oils and it being a darker meat fish instead of a white fish.  If you add other ingredients to it though you can hide the stronger fish flavor that some don’t care for.  My wife never used to eat salmon until we tried recipes such as this one.  

There are so many different flavors that the fish flavor is almost non-existant.  So the next time you are looking for a delicious healthy fish recipe give this a try.  You won’t be sorry. 

Grilled Salmon with Corn Relish

4 Anaheim chiles salmon
Cooking spray
2 shucked ears corn
1 cup diced tomato
1/4 cup chopped fresh cilantro
6 tablespoons fresh lime juice
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 teaspoon ground cumin
4 (6-ounce) skinless salmon fillets


Prepare grill. Place chiles on grill rack coated with cooking spray; grill 5 minutes on each side or until blackened. Place chiles in a heavy-duty zip-top plastic bag; seal. Let stand 5 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into 1/4-inch strips. Place corn on grill rack coated with cooking spray; grill 10 minutes or until lightly browned, turning occasionally. Cool slightly. Cut kernels from cobs.

Combine chiles, corn, tomato, cilantro, and juice; toss gently. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.  Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and cumin, stirring well. Rub spice mixture evenly over both sides of salmon. Place salmon on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with relish.


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