Wednesday, May 19, 2010
Grilled Salmon with Charred Corn Relish
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.