Perfectly pairs with MacRostie Chardonnay.

Serves: 4 

Ingredients 

Salmon: 

• 4 6-8 oz skin-on salmon filets about 1-inch thick 
• 2 tablespoons olive oil 
• 2 teaspoons salt 

• 2 teaspoons black pepper 
• 1 lime cut into wedges 

Salad: 

• 3 ears of fresh corn (cut off cob) 

• 2 tablespoons olive oil 
• ½ cup cilantro (chopped) 
• 1 small red onion (diced)  
• 2.5 oz. Cotija cheese 
• 2 avocados 

• ½ tablespoon fresh lime juice 

Dressing: 

• ⅓ cup mayonnaise (adjust to taste) 
• 3 tablespoons fresh lime juice 

• 1 clove garlic (minced) 
• ½ teaspoon cayenne pepper 
• salt and pepper to taste 

Instructions 

Salad: 

1. Heat the oil in a large skillet over medium-high heat. 

2. Add the corn and let it cook, stirring occasionally until charred. Remove from heat and set aside.  

Dressing: 

1. While the corn is cooking, in a small bowl whisk together the mayonnaise, garlic, lime juice, cayenne pepper, salt, and pepper.  

• Tip: Start with about half the mayonnaise, and adjust based on your preference. 

Salmon: 

1. Turn on your grill and heat to 450°F-550°F. Brush the cooking grates clean and close the lid to heat. 

2. Generously coat the flesh side of the salmon filets with oil and season evenly with salt and black pepper. Grill the salmon skin side down over direct high heat with the lid closed, for about 4-6 minutes. You’ll know the salmon is ready when it lightens in color and becomes firm to the touch.  

3. Flip the salmon, close the lid, and cook to 130°F or for about 2 minutes for medium rare. Remove from heat and rest for 1-2 minutes.  

Assembly: 

1. Pour half tablespoon of lime juice over the diced avocado, then add it to a large bowl with the charred corn, and the remaining salad ingredients. 

2. Pour the dressing and gently toss to combine.  

3. Top with extra Cotija and serve either warm or cold. 

4. Portion out with salmon filets, drizzle with lime juice and serve.