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Grilled Salmon with Roasted Corn Relish

Products Used: Pomegranate Balsamic Vinegar & Nana's Extra Virgin Olive Oil

Feel like grilling but don't want a heavy meat dish? The bright colors and lively flavors of this salmon and slow roasted corn dish are perfect for a warm summer's night.


  • 4 anaheim chilis
  • Nana's Extra Virgin Olive Oil
  • 2 ears of corn, shucked
  • 1 cup tomato, diced
  • 1/4 cup fresh cilantro, chopped
  • 6 tablespoons fresh lime juice
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 teaspoon ground cumin
  • 4 6-oz. skinless salmon fillets
  • 1/4 cup OTO Pomegranate Balsamic Vinegar


Prepare grill.

Place chilis on grill rack coated with olive oil; grill 5 minutes on each side or until blackened. Place chilis in a heavy-duty zip-top plastic bag; seal. Let stand 5 minutes. Peel chilis and cut in half lengthwise. Discard seeds and membranes. Cut chilis into 1/4-inch strips.

Place corn on grill rack coated with olive oil; grill 10 minutes or until lightly browned, turning occasionally. Cool slightly. Cut kernels from cobs.

Combine chilis, corn, tomato, cilantro, and lime juice; toss gently. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.

*Note: Use as marinade for 1 hour before grilling or brush on salmon fillets while on the grill.

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 2 minutes on each side, then brush with OTO Pomegranate Balsamic Vinegar; grill another 2 minutes on each side, until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with relish.