Salmon and Grilled Corn Salsa
Grilling doesn’t have to end just because summer has. In the South, grilling in the fall is perfect weather, as proved by this fabulous Salmon and Grilled Corn Salsa. I grilled the salmon and corn on my stove top grill but you can grill outdoors as well. The grilled corn adds a great flavor to the salsa recipe, which I left mild. Add some heat with jalapeños or other favorite hot peppers. Grilling salmon is one of my favorite ways to eat salmon. A touch of sesame oil gives an slightly nutty and rich flavor and works well outside of its traditional use in Asian dishes. Its neutral and light flavor works fabulously as you eat the salmon and grilled corn salsa together. I made it both with the salmon chunked in the salsa and with the salsa on the side, next to the salmon. Both delish! The Grilled Corn Salsa works well with an grilled meat, poultry or fish. Its colorful veggies make such a pretty presentation.
Thunderstorms. Crossroads. A Rift in Time.
Like Grandmother Alex before him, Duncan Melville finds himself on a crossroads in a terrible thunderstorm. Instead of falling backwards in time 300 years as she did, he falls forward in time, from 1716 to 2016 landing like his grandmother, at the feet (well, actually in front of Erin Barnes’s car) a person to become important in his life. Living in 2 time periods can be enlightening, confusing and, for a reader, so compelling that it is difficult to do anything else until you read The Whirlpools of Time's end.
Salmon and Grilled Corn Salsa
1 1/2 teaspoons olive oil
1 teaspoon white wine vinegar
1/4 teaspoon black pepper
1 teaspoon kosher salt
1/8 teaspoon chili pepper, optional
3 salmon fillets
1 teaspoon sesame oil
2 cups multi-colored cherry tomatoes
2 ears fresh corn, hulled an roasted
1/4 medium onion, chopped
1 red bell pepper, deseed and chopped
2 cloves garlic, minced
Pinch of brown sugar
Pinch of cumin
1/4 cup fresh basil, torn or 1 teaspoon dried
1/4 cup chives, chopped
3 green onion tops, chopped
1 teaspoon hot peppers, optional
Whisk together ingredients for salsa marinade. Set aside.
Place salmon fillets in a container with the sesame oil. Let sit for 20 minutes or up to 2 hours
Cut cherry tomatoes in half or quarters, depending on size and place in bowl. Cut corn off cob, see tip below and add to bowl. Add onion, bell pepper, garlic. Toss. You may also use a food processor and pulse the vegetables a few times, leaving the texture chunky.
Add brown sugar, cumin, basil, chives and green onion tops to vegetables. Toss. Set aside. If you are making the salsa much ahead of time, refrigerate until you are ready to use it.
Heat outdoor or stove top grill. I grilled the salmon and corn at the same time. Remove skin from salmon. Place salmon with the sesame oil on a medium high grill. Rub the corn with butter or coat with cooking spray. Cook corn until lightly browned and charred on all sides. Grill the salmon until browned on both sides. The time of grilling depends on the size of the corn, usually about 15 minutes, and the thickness of the salmon (about 10 minutes for both sides).
Drain extra liquid from salsa. Gently chunk the salmon and top the salsa with the salmon chunks. You may prefer to plate it with a fillet on one side and the salsa next to it. Taste and season with salt and pepper.
A pretty plating is to place spinach leaves or baby greens on the plate, add the salsa and salmon on top. Garnish with chopped green onion and a few olives..
Recipe multiplies easily. Even if you are cooking for one, both the salsa and salmon hold up well in the refrigerator for 2-3 days and this recipe can do very wonderfully for one.
Tip for cutting corn: To stabilize the corn, place corn on a cutting board lenght wise, hold firmly with one hand and cut down on one side. Then place the corn on the flat side. Continue turning the corn to the next flat side as you cut another ow of kernel. This makes the cutting more stable, the kernels are less likely to fly all over and you are less likely to slice a finger!