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Smoky Grilled Salmon with Corn, Spinach, and Feta Succotash

1 lb. salmon filet, skin removed
1 Tbsp. The Spice Hunter Mesquite Seasoning Blend
½ tsp. brown sugar
½ tsp. salt
2 Tbsp. olive oil
1 cedar plank

Corn, Spinach, and Feta Succotash:
2 ears of corn, shucked
3 Tbsp. olive oil
½ tsp. The Spice Hunter California Garlic
4 cups fresh spinach
¼ cup crumbled feta
Salt and The Spice Hunter Black Pepper to taste

Salmon: 1. Soak the cedar plank in water for two hours then pat dry with paper towels. 2. Combine Mesquite Seasoning, brown sugar, and salt. 3. Drizzle the olive oil over both sides of the salmon and sprinkle with seasoning mixture. 4. Place the salmon on the plank. Set the grill to indirect medium-high heat. Put the cedar plank on the cool side of the grill. 5. Cover and cook the salmon for 20 to 30 minutes, or until it is cooked to the desired doneness.
Corn, Spinach, and Feta Succotash: 1. Preheat the grill to medium high heat. Brush the corn with 2 Tbsp. of the olive oil. 2. Grill the ears of corn evenly on all sides until they are tender, about 10 minutes. 3. In a sauté pan, heat the remaining Tbsp. of olive oil over medium heat; add garlic. Sauté the spinach until it is just wilted. 4. When the corn is cool enough to handle, cut the kernels off of the cob. 5. In a large bowl, combine the corn, spinach, and feta. Season with salt and pepper, if desired. Serve immediately.