Asian-Inspired Grilled Salmon, Corn & Cucumber Salad! The fresh flavors of grilled summer corn and salmon pair perfectly with cool, crisp cucumber and crunchy slaw mix. A sweet and salty vinaigrette brings this satisfying salad together.
The “lazy days of summer” are really a thing. Something about sunshine and long days just makes you want to plop yourself on a hammock with a popsicle and ignore all things that even remotely involve productivity.
But, alas, the days of summer vacation are long gone for most us and, “Make arsenal of water balloons.” probably doesn’t top the priority on the list. Ugh.
Though I can’t promise you a summer of simplicity filled with Slip n’ Slides and lemonade stands, I can give you an idea for a laid back recipe that comes together faster than you can say, “Marco Polo“: Asian-Inspired Grilled Salmon, Corn & Cucumber Salad!
Here’s why it just might become one of your summer favorites:
- You can grill the corn and even the salmon while you’re doing your weekend BBQing, saving you precious time when you throw this together for a weekday lunch or dinner.
- It can be eaten warm, cold, or even as a taco filling {at least, that’s how my husband opted to eat it.}
- It’s figure-friendly for those of you concerned about your beach bod.
- The recipe is super easy to double if you’re cooking for a crowd.
- Summer corn… I mean, no need to explain that little gift from nature.
Normally, I tend to go the Mexican or Southwestern route when I’m using corn in a recipe, but this time I decided to mix things up with some Asian-inspired flavors that really bring the salad to life. The cucumbers add a cool crispness and soak up that soy/sweet chili dressing, reminding me of that simple but oh-so-delicious salad that’s often served at sushi spots. The veggie slaw {I like to use the “Cruciferous Crunch” mix from Trader Joe’s that contains shaved brussels sprouts, broccoli, kale and cabbage} gives it a nice, hearty crunch and contrast from the softer textures in the rest of the ingredients.
I roasted my salmon in the oven this time around, but grilled salmon would be perfect here right alongside the grilled corn kernels. I didn’t use any seasoning whatsoever on the salmon because I knew that the dressing would flavor things sufficiently, but next time I might try sprinkling it with a little Chinese Five Spice Powder before grilling to give it an extra layer of goodness.
With easy recipes like this in your back pocket, you’ll have way more time to soak in all the joys of summer living!
Asian-Inspired Grilled Salmon, Corn & Cucumber Salad
Ingredients
- 2 ears grilled corn kernels removed
- 1 medium English cucumber halved, seeded & sliced
- 1/2 cup slaw mix {I use "Cruciferous Crunch" from Trader Joe's}
- 1 piece of grilled salmon flaked
For Dressing
- 1/4 cup reduced sodium soy sauce or tamari
- 2 tablespoons sweet chili sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- Optional: Sesame seeds chopped scallions
Instructions
- In a large bowl, combine combine the grilled corn kernels, cucumber, and slaw mix. Add the flaked, grilled salmon on top.
- In a smaller bowl, whisk together all ingredients for the dressing until well combined.
- Pour over the salad mixture and toss gently as not to break up the salmon too much.
- Sprinkle with sesame seeds and chopped scallions if desired.
