The Occasion: Dinner with my darlin’ on a hot summer’s night. We sipped chilled French chardonnay to beat the steamy heat while tending the grill, then escaped back into the blessed air conditioning to eat. It’s been so darn hot lately!
The cooking treatment for this recipe sounds super-interesting, right? Your corn husks/silks are smoked on the grill right next to the salmon as it cooks, in theory infusing a lovely smoky flavor into the fish. Well, the good news is that we did not set the grill on fire this time, but unfortunately we didn’t taste any smoky goodness either.
That’s okay. The beautiful piece of salmon picked up a bit of salty-sweet flavor from the marinade and paired well with the garden-fresh, nicely chilled salsa. This is a really good summertime dish that shines a spotlight on in-season produce and high-quality fish. More, please! (But next time we’ll probably skip the corn husks - either that or use twice as much in hopes of more smoke.)
Click the photos to enlarge them and read the captions.
Recipe source: aargersi via Food52
- 1 pound skin-on salmon fillet
- 1 tablespoon lemon juice (1/2 a large lemon)
- 1 tablespoon orange marmalade
- 1 teaspoon tamari or soy sauce
- 1/2 teaspoon freshly ground black pepper
- 1 ear of corn
- 1/2 cup halved cherry tomatoes
- 1/4 cup chopped green onion
- 1/2 minced jalapeño, seeds and ribs removed – use more or less to taste
- 8 large basil leaves
- 1 tablespoon lime juice (1/2 a large lime)
- 1 inch knob of ginger
- 1 pinch kosher salt
- Get your grill hot.
- Shuck the corn, then grill it until slightly charred all over. Remove and let cool until it can be comfortably handled.
- Meanwhile SAVE THE CORN HUSK. Soak the husk and silk in water. Set it aside; it will be used when you grill the fish.
- Mix together the lemon juice, marmalade, tamari or soy, and pepper.
- Construct a leak-proof foil pan out of heavy duty foil and lay the salmon in it, skin side down. Spoon the marinade over the top and put it in the fridge while you make the salsa.
- Cut the corn from the cob and put it in a bowl. Add the tomato, green onion, salt, and lime.
- Peel the ginger and grate it into the bowl. Seed and finely chop the jalapeño, and add that too.
- Chop the basil and add that, stir, and then put the salsa into the fridge while you cook the fish.
- Put the soaked corn husk on the hottest part of your grill, and then put the salmon, still in its foil pan, on the grill as well. Spoon the marinade back over the top of the fish and then close the lid. The husks should start smoking pretty quickly. Allow the salmon to smoke and cook until it's cooked through—about 10 minutes on a hot grill, but cooking times will vary based on thickness of the fish so be sure to test doneness for yourself.
- Spoon half the salsa onto 2 plates. Use a spatula to lift the salmon off of the skin (which will have conveniently stuck to the foil) and place it atop the salsa. Top with the remaining salsa, and serve.