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.
Ingredients
Directions
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.
