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
2Rub the corn with oil and season all sides with cumin, salt and pepper.
3On medium high grill (or BBQ) roast corn until it begins to char lightly on the outside.
4Remove corn from heat and set aside to cool.
5With a knife, cut the kernels from the cob and place into a mixing bowl.
8Lightly brush salmon on both sides with vegetable oil and season liberally with kosher salt and cracked black pepper.
9Grill salmon fillet to desired doneness and serve immediately.
12Peel and seed 2 Roma tomatoes, julienne and then rough chop the tomato, adding this to the corn.
13Peel 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.
14With a microplane zest 1 lime, add this to the mix and squeeze the juice of the lime into the bowl.
15Chop 1 scallion and add this to the mixture.
16Seed and dice 1/4 to 1 whole jalapeno and add this to the mixture.
17Chop 1 clove of fresh garlic as well as 1/2 bunch of cilantro and add this to the mixture.
18Drizzle 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.
20Recipe courtesy of 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
Directions
2Rub the corn with oil and season all sides with cumin, salt and pepper.
3On medium high grill (or BBQ) roast corn until it begins to char lightly on the outside.
4Remove corn from heat and set aside to cool.
5With a knife, cut the kernels from the cob and place into a mixing bowl.
8Lightly brush salmon on both sides with vegetable oil and season liberally with kosher salt and cracked black pepper.
9Grill salmon fillet to desired doneness and serve immediately.
12Peel and seed 2 Roma tomatoes, julienne and then rough chop the tomato, adding this to the corn.
13Peel 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.
14With a microplane zest 1 lime, add this to the mix and squeeze the juice of the lime into the bowl.
15Chop 1 scallion and add this to the mixture.
16Seed and dice 1/4 to 1 whole jalapeno and add this to the mixture.
17Chop 1 clove of fresh garlic as well as 1/2 bunch of cilantro and add this to the mixture.
18Drizzle 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.
20Recipe courtesy of Ivy Bar + Kitchen.
Grilled Salmon with Roasted Corn & Tomato Salsa by Ivy Bar + Kitchen
