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Photo of Grilled salmon, corn and basil salad by WW

Grilled salmon, corn and basil salad

0 - 12
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min



2 individual, cobs, husks removed

Skinless salmon

300 g, (2x150g fillets)

Mixed salad leaves

60 g

Fresh basil

½ cup(s), leaves

Lime juice

1 tbs


  1. Preheat a chargrill or barbecue flat plate over high heat. Place corn in a microwave-safe dish and microwave, covered, on High (100%) for 2 minutes or until tender. Cool.
  2. Cook salmon for 1 minute each side or until golden but still slightly pink inside. Transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 minutes. Cook corn, turning occasionally, for 3 minutes or until lightly charred.
  3. Holding corn upright in a large bowl, remove kernels with a sharp knife. Discard cob. Add salad leaves, basil and juice to corn. Flake salmon over salad and gently toss to combine. Season with pepper to serve.


ADD IT: 200g cherry tomatoes (halved) in Step 3. SWAP IT: Salmon for a 425g can tuna in springwater (drained, flaked). Omit cooking.