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Grilled Salmon Steaks With BBQ Corn Salad
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 | salmon fillets |
| 2 Tablespoons | Traeger Fin & Feather Rub |
| 4 Slices | bacon |
| 3 | ears corn, husked |
| 4 Tablespoons | Olive oil |
| As Needed | salt and pepper |
| 1/4 Cup | cherry tomatoes, halved |
| 1/2 Cup | black beans, drained and rinsed |
| 4 Tablespoons | cilantro, chopped |
| 4 | scallions, sliced |
| 1/2 | lemon, juiced |
Steps
1. Season salmon steaks generously with Traeger Fin & Feather Rub or similar.
2. If you have the Traeger ModiFIRE® Sear Grate, place it on the left side of the grill ridged side up. Preheat the Traeger with the lid closed to 450°F; this will take at least 15 minutes.
3. Place the bacon directly on the Sear Grate or regular grates. Rub the corn with olive oil and season generously with salt and pepper. Place the corn directly on the grate next to the bacon. Coo until the bacon is crisp and the corn is charred in places, 10 to 15 minutes. (Remove each as cooked.)
4. When the corn is cool enough to handle, cut the kernels from the cob. Chop the bacon. In a bowl, toss the kernels with the cherry tomatoes, black beans, cilantro, scallions, bacon, lemon juice, and olive oil, then season with salt and pepper. Toss to combine. Set aside while you cook the salmon.
5. Insert a leave-in thermometer into the thickest part of a salmon steak. Place the salmon steaks directly on the Sear Grate or regular grate and cook, flipping once, until the internal temperature registers 145°F. about 10 minutes.
6. Serve the salmon with the salad. Enjoy!
Say goodbye to the same old salmon and hello to fresh flavor. Salmon steaks are cooked over high heat then topped with a black bean, bacon, and tomato grilled corn salad.
By Sammy Moniz