Wednesday, May 19, 2010
First, I am going to apologize to all the folks out there who a) don't really like salmon and b) are looking for a little diversity in their blog recipes. Because, yes, so close on the heels of another salmon recipe I am showing off one more. And yes, this one has cherry tomatoes, too. I know I should be a responsible blogger and spread out the salmon recipes among other more chicken/steak/pasta type recipes, but I just made this one tonight and I am too darn excited to wait. Excited because the ingredients are so in season right this very minute and excited because it is pretty healthy and very, very delicious. So at the risk ob sounding like a one note kind of gal, I give you Grilled Salmon with Charred Corn Relish (original publisher unknown.)
4 ears shucked corn
3/4 t kosher salt DIVIDED
3/4 t pepper DIVIDED
1 pt cherry tomatoes, halved
2 T olive oil
2 T balsamic vinegar
3 T sliced basil
4 4oz salmon fillets
Prepare grill. Soak corn in water for 15 minutes. Remove and pat dry. Spray corn on all sides w/spray oil and sprinkle with 1/4 t salt and 1/4 t pepper. Grill for 15 minutes, turning until charred on all sides. Remove from grill and slice kernels from cob. Place in bowl with tomatoes, oil, vinegar, sliced basil and 1/4 t salt and 1/4 t pepper. Let sit for 15 min.
In the meantime, spray salmon fillets with oil and sprinkle with remaining 1/4 t salt and 1/4 t pepper. Grill for 3-4 min, flip and grill 3 min more.
Serve salmon along side charred corn relish. Makes a great salad the next day if you are lucky enough to have leftovers.
Saturday, May 1, 2010
This recipe came from Ted Allen (he of the Queer Eye for the Straight Guy fame) via Food and Wine Magazine. It is not only delicious, but pretty gorgeous as well. I tend to forget to put the parsley on at the end...but don't forget the basil because it makes the dish. This is yet another reason to buy those big pots of fresh basil at Trader Joes...
1 pint grape tomatoes, halved
1 medium shallot, thinly sliced
1 tablespoon drained capers
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
4 center-cut salmon fillets with skin (about 7 ounces each)
Freshly ground pepper
1/2 teaspoon ground cumin
2 tablespoons canola oil
1 tablespoon minced parsley
1 tablespoon chopped basil
- Preheat the oven to 425°. In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.
- In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up. Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets. Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.
- Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes. Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.