An Easy Side Dish for your Holiday BBQ Table

One of the General’s favorite side dishes is a salad he received inspiration for when he visited our friend and BBQ legend Bob Lyon in the Pacific Northwest. Not only does this taste great with all things BBQ, but it has gorgeous color!


TG bought a cookbook, Northwest Alder Smoked Salmon, at the Wild Salmon Seafood Market at the Fisherman’s Terminal in Seattle, WA. TLW cannot find a way to purchase the book, but she did find the publisher’s great website with some wonderful salmon recipes. Those people in the PNW really know how to cook!

BTW if you have never had the opportunity to try some WILD salmon (as opposed to farm-raised) give yourself a real treat!

There is a recipe in this cookbook for Smoked Salmon and Corn Salad. Depending on the menu, and The General’s inclination, he starts out with the basic recipe and gets creative. (In the salad pictured above, of course he left the salmon off, since we had pork loin and beef ribs on the menu.)

Smoked Salmon & Corn Salad

6 C Fresh or frozen corn kernels, cooked

1/2 Sweet red pepper, chopped

3 T green onions, minced

1 C cherry tomatoes, quartered

1 C NW style smoked salmon


3/4 C Olive oil

1/4 C Balsamic vinegar

2 Cloves garlic, minced

4 Shallots, minced

3 T Fresh parsley, minced

6 T Fresh basil, chopped

Whisk the dressing ingredients together and let stand at least 1 hour to combine the flavors.

Cook the corn. In a large bowl toss the corn, peppers, cherry tomatoes and green onion.

Carefully break up the salmon, and add to the bowl.

Add the dressing and toss again.

Add salt and pepper and optional Tabasco sauce to taste.

**TG often adds black beans to this salad as he did in the one pictured above. Also he is prone to adding a can of Original Rotel, some chili peppers and anything else he feels like being creative with.

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