Grilled Salmon With Pep­pered Straw­ber­ries & Tomato, Corn & Wa­ter­melon Salad

Shape (Malaysia) - - Eat Right -

Start to fin­ish: 25 min­utes

1 red chili, seeded and very thinly sliced

470g cherry or grape toma­toes, halved

2 ta­ble­spoons plus 1 tea­spoon sherry vine­gar

Kosher salt

Freshly ground black pep­per

2 ears corn, shucked

115g skin­less salmon fil­lets

4 cups wa­ter­melon chunks (about 1 pound)

2 ta­ble­spoons plus

1 tea­spoon olive oil

4 straw­ber­ries, hulled and very thinly sliced

1. Heat a grill to medium-high.

2. In a large bowl, toss to­gether the red chile, toma­toes, 2 ta­ble­spoons sherry vine­gar, and a pinch each of salt and pep­per; set aside.

3. Grill the corn and salmon, turn­ing once, un­til the corn is black­ened in spots and the salmon is just cooked through, about 12 min­utes. Trans­fer both to a cut­ting board.

4. Cut the ker­nels off the corn­cobs and add to the bowl with the chile, along with the wa­ter­melon, 2 ta­ble­spoons oil, and a pinch each of salt and pep­per. Gen­tly fold to evenly coat, then di­vide among serv­ing plates and place salmon fil­lets on top.

5. Gen­tly toss the straw­ber­ries with the re­main­ing tea­spoon each of sherry vine­gar and oil and a pinch of pep­per; ar­range over the salmon. Scat­ter any re­main­ing straw­ber­ries over the salad. Grind pep­per over ev­ery­thing and serve.

Serves 4

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.