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Smoky BBQ Salmon, Grilled Herbed Corn and Balsamic Spinach Salad
Prep Time:
25 minutes
Cook Time:
10 minutes
Makes:
2 servings
Directions
HUSK corn on the cob, leaving husks attached at base of cob. Remove silks. Rinse corn and soak in water 10 minutes. Drain well.
PREHEAT grill to medium-high heat.
COMBINE melted butter, herbs and seasonings; brush over corn. Pull husks up over corn; wrap in foil and twist wrap at each end.
PLACE salmon fillets and foil-wrapped corn on the grill together. Grill thawed salmon according to package directions and corn for 10 minutes. Remove from grill.
TOSS spinach, feta, cranberries and balsamic vinaigrette together in separate bowl. Remove foil from corn, pull husks back and tie into a knot.
PLATE salmon, salad, and corn and serve.

Ingredients
1 (10 oz) packageSeaPak® Smoky Barbecue Salmon Fillets
2 ears fresh corn on the cob
1/8 cup butter, melted
1 Tablespoon fresh parsley, chopped
1 Tablespoon minced chives
1/8 teaspoon garlic powder
Pinch of salt and ground black pepper
3 cups baby spinach, washed and bagged
1 Tablespoon feta cheese
1 Tablespoon dried cranberries
1/4 cup prepared balsamic vinaigrette
Best Wine Pairing
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Tracy R says: I absolutely love your popcorn shrimp! Even my 3 year old daughter loves it! Keep up the good work!




