Grilled Salmon Steaks with BBQ Corn Salad

Ingredients

Units of Measurement:

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Steps

• 1

  Season salmon steaks generously with Traeger Big Game Rub.

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  Ingredients

  • 4 salmon fillets

  • 2 Tablespoon Traeger Big Game Rub

• 2

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

  Grill: 500 ˚F

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• 3

  Place bacon directly on the grill grate and cook 10-15 minutes or until fat is rendered and bacon is crispy. Remove from grill and set aside. Rub corn with olive oil and season generously with salt and pepper. Place corn directly on the grill grate next to the bacon and cook 15-20 minutes or until the exterior is lightly browned and corn is cooked through.

  Grill: 500 ˚F

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  Ingredients

  • 4 Slices bacon

  • 3 ears corn, husked

  • 2 Tablespoon olive oil

  • As Needed salt and pepper

• 4

  For the corn salad: In a bowl combine corn kernels, cherry tomatoes, black beans, cilantro, scallions, chopped bacon, lemon juice, olive oil and season with salt and pepper. Toss to combine. Set aside until salmon is ready.

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  Ingredients

  • 1/4 Cup cherry tomatoes, halved

  • 1/2 Cup black beans, drained and rinsed

  • 4 Tablespoon cilantro, chopped

  • 4 scallions, sliced

  • 1/2 lemon, juiced

  • 2 Tablespoon olive oil

  • To Taste salt and pepper

• 5

  Place salmon steaks directly on the grill grate and cook 4-5 minutes per side or until internal temperature registers 145℉ on an instant read thermometer.

  Grill: 500 ˚F

  Probe: 145 ˚F

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• 6

  Place salmon steak on a plate and spoon salad over salmon. Enjoy!

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