[cooked-sharing]
Grilled Salmon with Roasted Corn & Tomato Salsa by Ivy Bar + Kitchen
Ingredients
- Roast Corn:
- 2 cobs of peaches & cream corn
- 2 tbs vegetable oil
- 1 tsp ground cumin
- 1/4 tsp kosher salt
- 1/4 tsp cracked black pepper
- Salmon:
- 4 fillets (or steaks) Atlantic salmon
- Vegetable oil
- Kosher salt
- Cracked black pepper
- Salsa Ingredients:
- 2 cobs peaches & cream corn
- 2 roma tomatoes, seeded julienned and rough chopped
- 1 red onion, small
- 1 lime, juice and zest of
- 1 scallion
- 1 jalapeno pepper
- 1 clove garlic
- 1/2 bunch cilantro
- 1/4 cup extra virgin olive oil
- 1/8 cup sherry vinegar
- kosher salt, as needed
- cracked black pepper
Instructions
- Roast Corn:
- Rub the corn with oil and season all sides with cumin, salt and pepper.
- On medium high grill (or BBQ) roast corn until it begins to char lightly on the outside.
- Remove corn from heat and set aside to cool.
- With a knife, cut the kernels from the cob and place into a mixing bowl.
- Salmon:
- Lightly brush salmon on both sides with vegetable oil and season liberally with kosher salt and cracked black pepper.
- Grill salmon fillet to desired doneness and serve immediately.
- Salsa:
- Peel and seed 2 Roma tomatoes, julienne and then rough chop the tomato, adding this to the corn.
- Peel one small to medium red onion (you will only require 1/4) and fine dice and add 1/4 to the tomato and corn mixture.
- With a microplane zest 1 lime, add this to the mix and squeeze the juice of the lime into the bowl.
- Chop 1 scallion and add this to the mixture.
- Seed and dice 1/4 to 1 whole jalapeno and add this to the mixture.
- Chop 1 clove of fresh garlic as well as 1/2 bunch of cilantro and add this to the mixture.
- Drizzle in 1/4 cup of extra virgin olive oil and a splash of sherry vinegar, season with kosher salt and cracked black pepper, toss and taste for seasoning.
- Recipe courtesy of Ivy Bar + Kitchen.