Salmon grilled with roasted corn salsa and basil cream
Vicky
ingredients
Corn salsa- 2 cups fresh raw white corn kernels (about 3-4 large ears)
- 1/4 cup olive oil
- Kosher salt and freshly ground pepper to taste
- 1/3 cup finely diced red bell pepper
- 1/3 cup finely diced red onion
- 1/3 cup chopped fresh cilantro or basil (or a combination)
- 1 teas seeded and minced serrano chile
- 2 tbsp seasoned rice wine vinegar
- 1 tbsp sherry wine vinegar
- 1 teasp fresh lemon juice (or to taste)
- 1 teasp honey (or to taste)
- 1 tbsp olive oil
- 1/4 cup chopped shallots (or substitute the white part of scallions)
- 2 tbsp chopped garlic
- 1/2 cup dry white wine (or substitute dry Vermouth)
- 2 cup rich shellfish or chicken stock
- 1 teasp fennel seed
- 1 cup heavy cream
- 4 cups lightly packed basil leaves
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh mint
- Kosher salt and freshly ground pepper to taste
- A few drops of fresh-squeezed lemon juice (to taste)
- 1/2cup peeled, seeded and diced Roma (plum) tomatoes
- Six 6-ounce salmon fillets or steaks - cut 1/2-inch thick
- 1/3 cup, olive oil
- 2 teasp grated lemon zest
- 2 tbsp chopped fresh mint
- 1/2 teasp kosher salt
- 1/4 teasp freshly ground pepper
directions
For the corn salsa
- 1
Preheat the oven to 425 degrees.
- 2
Toss the corn kernels with the olive oil and lightly season with salt and pepper.
- 3
Spread out the kernels in a single layer on a baking sheet and roast in preheated oven until very lightly browned - about 15 minutes. Set aside.
- 4
In a separate bowl, combine all of the remaining ingredients.
- 5
Stir in the roasted corn.
- 6
Season with additional salt and pepper, lemon juice and honey
- 7
(depending on the sweetness of the corn).
- 8
Cover and store in refrigerator for
- 9
up to 5 days.
For the basil cream
- 1
In a saucepan, heat the olive oil and sauté the shallots and garlic until
- 2
soft and light brown.
- 3
Add the wine, stock and fennel seed, bring to a boil, then lower the heat and simmer until reduced by half.
- 4
Add the cream, and continue to simmer until reduced to a light sauce consistency.
- 5
Strain into a blender or food processor.
- 6
In a pot of boiling, lightly salted water, quickly immerse the basil leaves.
- 7
Remove the leaves after a few seconds, drain them and run cold water over them immediately to stop the cooking and set the color. Pat the leaves dry.
- 8
Add the blanched basil leaves and the chopped parsley and mint to the cream
- 9
mixture in the blender (or processor), and process until smooth.
- 10
Return the contents of the blender to a saucepan and season with salt, pepper and drops of lemon juice to taste.
- 11
At serving time, very gently heat the sauce slightly (whisking constantly) if it has become cold, then stir in the tomatoes and serve immediately.
For the salmon
- 1
In a mixing bowl, whisk together the oil, zest, mint, salt and pepper.
- 2
Rub the salmon with this marinade, and allow to marinate for 1 hour.
- 3
Prepare a charcoal fire, or preheat a gas grill, broiler or stovetop grill.
- 4
Grill the marinated salmon over medium-high heat until done - about 4-5
- 5
minutes on each side.
To serve
- 1
Spoon a few tablespoons of basil cream on each plate.
- 2
Place a salmon fillet on top, followed by a heaping tablespoon or two of corn
- 3
salsa.
- 4
Garnish with sprigs of fresh cilantro or mint.
- 5
Serve immediately.
notes
Any fish can be used instead of the salmon. The salsa can be made up to 5 days ahead of time.
Source: Vicky
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