Grilled Salmon with Sweet Corn and Plum Tomato Salsa, Sweet Potato Wedges, and Green Pepper Vinaigrette

by Joanne on September 24, 2014

It’s hard to believe we’re in Utica with the forecast predicting so many days of sun.  I don’t know how the folks around here are going to deal with it?  All that vitamin D, all that happiness, it’s going to ruin our upstate reputation! 


Recipe time… Eat Fish. Feel Good (not grumpy).

Let’s face it, when you eat a lot of fish like Ted and I do, the quick way to prepare it gets old. Guess that’s the way it is with any food you eat on a regular basis.  Even though you enjoy it, you eventually want something different. 

I went onto Pure Food Fish Market’s website, this is a site I order a lot of fish from with OUTSTANDING success in quality, taste, delivery…you name it.  I looked for a recipe and found some delicious looking ideas.  


Naturally, the recipe I chose, I tweaked and the outcome was really, really good.  Even though the following ingredients and instructions look long and tedious, it’s an easy preparation.  This was a week night meal, made from start to finish in 1 hour.  It won’t disappoint.

Salmon with corn and pepper salsa green pepper sauce and potato1

GREEN PEPPER Vinaigrette

  • 1 tablespoons honey
  • 2 tablespoons fresh lime juice
  • 2 tablespoons green bell pepper, very small chop
  • 1/2 tsp minced garlic
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste


  • 1 large sweet potato, washed, microwave for 4 minutes. Cut into 12 wedges.
  • 2 tsp olive oil
  • Salt to taste

Corn and PLUM Tomato Salsa

  • 12 oz can Chipotle White corn, drained and rinsed.
  • 3 plum tomatoes, chopped and wet/seedy area discarded.
  • The rest of the green bell pepper, chopped
  • 1/2 large yellow onion
  • 2 TBS fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil

For the salmon

  • 1 1/2 lbs. salmon
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil, more as needed


  1. In a microwave safe bowl, mix all ingredient for vinaigrette. Place a clean paper towel over the top of the bowl and microwave for 1 minute. Stir and set aside.


  1. Preheat oven to 425 degrees. Line a baking sheet with non stick foil, add oil, salt, and toss potatoes to coat. Roast until potatoes are golden brown. Set aside.


  1. Add all salsa ingredient together and place on a large piece of aluminum foil then grill on medium high heat until charred and tender. Adjust seasoning to taste, and set aside.


  1. Preheat the grill to medium high heat. Season salmon on both sides with salt and pepper. Cook for about 10 – 12 minutes or until desired doneness.


To serve, place four potato wedges on each of four plates. Lay salmon on top of potatoes, and top each piece with salsa. Around the base of each plate, spoon a bit of vinaigrette. Serve immediately.

Salmon with corn and pepper salsa green pepper sauce and potato2

Have you ever ordered meat/fish online to be delivered direct to your door?  If so, how was the quality?

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1 Comment

  • At 2014.09.27 21:04, Choc Chip Uru said:

    That green pepper vinaigrette really intrigued me, I bet it would add a little spicy kick to the salmon and go wonderfully with the sweetness of the salsa. What a lovely dish 😀

    Choc Chip Uru

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