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Lip Smackn' Grapes®

Lunch

Lip Smackn’ Cajun Salsa with Grilled Salmon

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Lip Smackn' Cajun Salsa with Grilled Salmon
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Yields: 6
 
Ingredients
  • 6, 4 oz pieces of salmon
  • 1 tablespoons blackening or cajun seasoning
  • avacado oil spray
  • 1 dry pint Village Farms Lip Smackn' Grape tomatoes, diced small
  • 1 jalapeno, diced small
  • 4 green onions, diced
  • 1 tablespoon chopped parsley
  • 2-3 ears of fresh corn, sliced off the cob (about 1 cup)
  • 2 tablespoon fresh lemon juice
  • 1-1/2 teaspoon cajun seasoning
Instructions
  1. Preheat grill to medium high heat, about 425 degrees.
  2. Rub the salmon down with blackened seasoning. Spray with avocado oil on both the skin and flesh sides to prevent from sticking to grill.
  3. Place onto the grill and cook for 5 minutes flesh side down and then carefully flip with spatula to continue cooking skin side down for another 3-4 minutes until salmon is cooked through. Remove from the grill and let rest.
  4. While the salmon cooks make salsa by coming Lip Smackn’ Grape® tomatoes, bell pepper, jalapeno, corn, green onions, parsley, lemon juice, and Cajun seasoning. Stir to combine.
  5. Serve a generous portion of salsa over the salmon and serve immediately.
  6. Gently place the tomatoes on the grill and cook with lid down for 7-10 minutes until cheese is melty and tomatoes are cooked slightly.

Recipe and photography by My Diary of Us

Read – Spice up Your Summer

Appetizers

Lip Smackn' Grapes®

tomato guajillo salsa

Grape Tomatoes
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tomato guajillo salsa
Yields: 8 servings
 
Ingredients
Instructions
  1. Heat grill or broiler to high.
  2. Cover ancho chilies in bowl with hot water for 20 minutes.
  3. Grill to char whole white onion, red pepper, jalapeño, and garlic for 10 minutes.
  4. Grill to char ½ the grape tomatoes and ½ the green onion for 4 minutes.
  5. Cut charred fresh vegetables into small pieces.
  6. Add to blender with ancho chili, chipotle pepper, cilantro, and additional green onions until chunky.
  7. Add to pot, simmering until reduced by ⅓.
  8. Let cool, then add vinegar and olive oil, whisking until blended.
  9. Next, blister additional grape tomatoes in hot pan.
  10. Fold into salsa mixture.