Let me first just say, I could totally eat this salad several times a week, if I thought I could get away with it. It’s a little bit sweet and tangy, a little spicy, a little creamy, and it has that awesome crispness of a salad that I just love. Not to mentioned that it has a grilled flavor that just brings so much depth and richness. I chose to use a mustardy bbq sauce that I was turned onto by my neighbor. I will have to work on a recipe for that one a little bit later, but for now, store bought is cool if you don’t have the time. I’ve also tried this salad with a brown sugar type bbq sauce and it’s just as good.
Believe it or not, I’ve also served this on a bun. Now, I was a little heavier on the salmon portion and a little lighter on the salad portion, but trust me when I tell you that that is a great option as well.
Recipe: Serves 2 – 3
For the Salmon:
1 pound of Wild Caught Salmon filet (cleaned)
1/4 cup of your favorite BBQ Sauce (for basting)
A few sprinkles of Sea Salt/Ground Pepper (optional)
1 teaspoon of Olive Oil
1/2 juice from a Lime
1 – 2 Corn on the Cob (shucked and cleaned and wrapped in foil)
For the Salad:
2 cups of Green Cabbage (thinly sliced)
3/4 cup of Purple Cabbage (thinly sliced)
1 small Jalapeno (seeded and diced very small)
1/4 cup of Red Onion (diced)
1 clove of Garlic (minced)
1 tablespoon of real Mayonaise (like Hellman’s or Dukes/not sweet)
1 teaspoon of Apple Cider Vinegar
1 tablespoon of your favorite BBQ Sauce
1 tablespoon of fresh Cilantro (roughly chopped)
1/2 teaspoon of Ground Black Pepper
1/2 teaspoon of Sea Salt (optional)
1/2 juice from a Lime
Prepare salmon by applying the olive oil and lime juice and any additional seasoning that you’d like to add. Sometimes I stick with a little sea salt and pepper, but I’ve also been known to throw on a little chili powder as well. Heat your grill to a medium heat. Cook salmon skin side down until done, roughly around 10-15 minutes depending on your grill. Then baste it with your BBQ sauce. (I like to flip it over on the other side for an additional 5 minutes or so, to get some nice grill marks and so the sauce can caramelize. Granted, I may be a little guilty of overcooking my salmon at times.) *smiles* When your salmon is done, place on a plate and allow to cool a bit. You will want to pull the salmon away from the skin. I find that by taking a knife and gliding it between the salmon and skin makes this process so much easier. Then break into big chunks with a fork and set to the side.
While the salmon is cooking, also place your corn onto the grilling. Turning it several times during the cooking process. Once done, remove foil, allow to cool and then cut the corn off the cob. The corn will be added to your salad.
In a large bowl mix together your all of your ingredients for your salad. Then lightly fold in your corn and big chucks of salmon.
Grab a plate, serve and enjoy! xoxo