Go Back
–+ servings
Southwest Grilled Salmon with Blueberry Corn Salsa on the side. On a blue plate with a fork.
Print Recipe
No ratings yet

Southwest Grilled Salmon with Blueberry Corn Salsa

Blueberry and corn salsa is the perfect side dish alongside this grilled salmon!
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Course: Dinners, Fish + Seafood
Cuisine: Southwest
Keyword: blueberries, corn, grilled salmon, salmon, salsa
Servings: 2 servings
Author: Danae Halliday

Ingredients

Southwest Grilled Salmon

  • 2 4 ounce sockeye salmon fillets
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground coriander

Blueberry Corn Salsa

  • 2 cups fresh blueberries
  • 1 cup frozen fire roasted corn defrosted
  • 1/4 cup diced red onion diced
  • 1/4 cup diced poblano chile pepper diced
  • 2 tablespoons chopped cilantro chopped
  • Juice of a lime
  • 1/4 teaspoon chili powder
  • salt to taste

Instructions

  • Preheat grill to medium high heat and oil the grates.
  • In a small bowl combine the spices for the salmon then rub the mixture all over the fillets. Grill the salmon for about 4 minutes on each side or until the desired degree of doneness.
  • Blueberry Corn Salsa
  • In a large bowl combine all of the ingredients for the salsa and toss together. Cover and refrigerate until ready to serve with the salmon.

Nutrition

Calories: 381kcal | Carbohydrates: 50g | Protein: 35g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 69mg | Sodium: 428mg | Fiber: 8g | Sugar: 21g