Photo of Grilled Salmon with Roasted Corn Salad by WW

Grilled Salmon with Roasted Corn Salad

Points® value
Total Time
45 min
15 min
30 min
Roasting corn brings its flavour to a deliciously intense, sweet level.


Uncooked sweet yellow corn

3 cup(s), fresh kernels (or two 10-ounce packages frozen corn, thawed and drained)

Bell pepper

1 cup(s), red, seeded and finely chopped

Uncooked scallions

4 medium, thinly sliced


½ cup(s), chopped

Jalapeño pepper

1 small, seeded, deveined and minced (wear gloves to prevent irritation)


3 tbsp(s), cider


1 tbsp(s)

Olive oil

1 tsp(s)


1 tsp(s), Dijon

Table salt

¾ tsp(s)

Uncooked wild Atlantic salmon fillet

1¼ pound(s), or other variety, four 5-ounce fillets


  1. Preheat the oven to 425°F. Spray a baking sheet with nonstick spray. Spread the corn on the baking sheet. Roast, stirring occasionally, until lightly browned, about 20 minutes; cool completely.
  2. Meanwhile, combine the bell pepper, scallions, cilantro, jalapeño pepper, vinegar, honey, 2 teaspoons of the oil, the mustard and 1/4 teaspoon of the salt in a large bowl. Stir in the corn. Cover and chill until ready to serve.
  3. Rub the salmon steaks with the remaining 1 teaspoon oil and remaining 1/2 teaspoon salt. Heat a nonstick ridged grill pan or skillet over medium-high heat. Cook the salmon until browned on the outside and just opaque in the center, about 4 minutes on each side.
  4. Reprinted from the Weight Watchers Simply Delicious Winning Points Cookbook© 2002 by Weight Watchers International, Inc. POINTS value may vary from original recipe.