Grilled Old Bay Salmon With Corn Quinoa Recipes

Steps:

• Cook 1/2 cup red quinoa as the label directs. Put 3 shucked ears of corn in a bowl with a few tablespoons of water; loosely cover and microwave until tender, about 3 minutes. Cool, then cut off the kernels. Toss the quinoa and corn with 1 chopped large heirloom tomato, 2 sliced scallions, 3 tablespoons each olive oil and lime juice, 1/2 teaspoon kosher salt and a pinch of cayenne.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil and spray with cooking spray.
• Place salmon on the prepared baking sheet. Spread with mayonnaise and sprinkle with Old Bay® seasoning.
• Bake in preheated oven until fish flakes easily with a fork, about 20 minutes.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Whisk mayonnaise, lemon juice, and seafood seasoning together in a bowl until smooth. Set aside.
• Grill corn for 12 minutes, turning every 3 minutes until all sides are starting to brown. Spread mayonnaise mixture over all sides of the corn and top with Parmesan cheese and parsley.

Steps:

• Combine all spices in a small bowl.
• Place potatoes in a pot of cold water, add 1 tablespoon of salt and cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.
• Heat grill to high.
• Brush potatoes with oil and season with the "Old Bay-style" spice rub and grill until golden brown and cooked through, 3 to 5 minutes.