Salmon Chili-Rubbed with Summer Corn Salad

Chili-rubbed salmon with grilled corn, fresh tomatoes and sliced avocado all tossed together with a cilantro-lime dressing makes the reliable summer salad!

You guys, it is officially grilling season and there is nothing better than dining al fresco in your own backyard to kick off summer. Our grill is always in constant use during these warm months because not only does our grill make cooking meals super straightforward with little clean up, but everything just tastes so much better! We grill everything from chicken and shrimp to steak, fresh

This chili-rubbed salmon is packed with so much flavor and paired with this satisfying summer salad just completes the whole meal. Fresh grilled corn, cherry tomatoes and silky avocado slices all tossed together with peppery arugula and a cilantro-lime dressing that is just to die for! Trust me, this salad needs to be on your weekly menu all summer long. The best part is it r

What goes in

• 2 pounds wild-caught salmon fillet
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 ears corn + 1 tablespoon olive oil, salt and pepper (to taste)
• 3 cups arugula, packed
• 1 avocado, pitted and sliced
• 1 pint cherry tomatoes, halved
• 3 green onions, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1/4 cup fresh lime juice
• 1 clove garlic, minced
• 1 tablespoon honey
• 1/4 teaspoon ground coriander
• Salt and pepper, to taste
• 2 tablespoons fresh cilantro, chopped

How it comes together

1. Pre-heat grill to a lively burner (about 375 to 400 degrees).
2. Place a large piece of heavy-duty aluminum foil on a baking sheet or large plate and fold up all the edges. Brush a little bit of oil on the foil or spray with non-stick cooking spray so that the salmon doesn't stick.
3. Place the salmon in the center of the foil and brush the top with olive oil and lime juice. Then sprinkle the salmon with the seasoning mix so that the entire fish is coated. Using another sheet of aluminum foil, cover the salmon, making sure that all the edges are nicely sealed.
4. On a separate plate, lightly brush the corn with olive oil and season with salt and pepper.
5. Transfer the foil-wrapped salmon to the grill over indirect heat, not directly over the flames, and cook for about 15 to 18 minutes. You will know that the salmon is done when it is flaky and opaque through the center.
6. While the salmon is on the grill you can also grill your corn. Place the corn over direct heat and cook about 2 to 3 minutes per side, until the kernels start to brown. Once the corn is done, carefully cut the kernels off of the cob using a sharp knife.
7. To make the salad, toss together the arugula, tomatoes, grilled corn, avocado, green onions and fresh cilantro in a wide bowl.
8. To make the dressing, just whisk together olive oil, lime juice, garlic, honey, ground coriander, salt/pepper and cilantro and hold nearby.
9. Remove salmon from the grill and remove the top layer of foil. You will see that a lot of juices have accumulated on the sides, so A cook like to brush those juices over top of the salmon before serving.
10. Slice up the salmon and add to the salad then drizzle with cilantro-lime dressing. Serve and enjoy!