A delightful and fresh recipe featuring grilled salmon paired with a vibrant corn salad, perfect for a summer meal.
Combine the corn, diced red bell pepper, chopped chives, and fresh basil in a mixing bowl.
Use fresh corn for the best flavor, but frozen corn works in a pinch.
Add the honey, lime juice, and a pinch of salt to the corn mixture and toss to combine.
Adjust the lime juice to taste for a tangier salad.
In a small bowl, mix the lime zest, ground cumin, coarse salt, and black pepper.
Zest the lime just before using to retain its aromatic oils.
Rub the seasoning mixture evenly over the salmon fillets.
Ensure the salmon is dry before seasoning for better adherence.
Preheat the grill to medium heat. Place the salmon fillets on the grill and cook for 4-6 minutes per side, or until the fish flakes easily with a fork.
Oil the grill grates to prevent the salmon from sticking.
Serve the grilled salmon alongside the corn salad, garnished with fresh basil sprigs.
For a vibrant presentation, arrange the salad on the plate first and place the salmon on top.
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