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Recipes

Salmon & Corn on the Grill

Salmon and fresh corn, grilled to perfection, are a Northwest pair extraordinaire. Enjoy this easy to make combo from the KCTS 9 kitchen, and try it with our Summery Kale Salad.

Grilled Salmon
Paula Nemzek for KCTS 9 Cooks

The marinade keeps the salmon moist and flavorful.

serves 6

  • 11/2 pounds salmon fillets
  • salt-free lemon pepper to taste
  • garlic powder to taste
  • salt to taste
  • 1/3 cup soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup water
  • 1/4 cup vegetable or olive oil

Season salmon fillets generously with lemon pepper, garlic powder and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar dissolves. Place fish in a large resalable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat grill to medium heat.

Lightly oil grill grate or, for less mess, cover grill with a double layer of heavy duty aluminum foil big enough to hold the salmon. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Grilled Corn

Add cayenne or spices of your choice to spice up the corn even more.

serves 6

  • 6 ears fresh corn
  • 1/3 cup unsalted butter
  • 2 tablespoons prepared mustard
  • 2 teaspoons prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt-free lemon pepper

Preheat grill to medium heat. Shuck corn. (You may grill the corn in the husk, adding the butter sauce later, but the flavor won’t be as good.)

In a small saucepan, heat butter just until melted. Remove from heat and stir in mustard, horseradish, Worcestershire sauce, and lemon pepper.

Place each ear of corn on a large square of heavy duty aluminum foil. Drizzle with butter mixture. Wrap loosely, and seal.

Grill over medium coals for 15 to 20 minutes, or until corn is tender. Small ears will take less time, and larger ears may take more. Carefully unwrap foil, and serve.

Note: We didn’t have enough room on the grill to cook both corn and salmon at the same time. We cooked the corn first, then kept it in the foil while we cooked the salmon.

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