Grilled Salmon with Corn, Tomato, and Chili Broth

Preparation info

  • Makes


    Main-Course Servings
    • Difficulty


Appears in

Simply Salmon

Simply Salmon

By James Peterson

Published 2001

  • About

This spicy soup is delicious by itself but makes an even better accent to grilled salmon.


  • six 6- to 8-ounce salmon fillets, skin on or off, steaks, or medallions
  • salt
  • pepper


Season the salmon pieces with salt and pepper, rub them with olive oil, and reserve in the refrigerator for 30 minutes to 4 hours.

Scrape the kernels off the corn cobs by holding each ear in a large bowl and scraping down along the ear with a sharp paring knife. You should have about 3 cups. Co