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A whole side of salmon is a great thing to make for an easy summer dinner party, but fillets will work just as well.

Martha Stewart Living, August/September 1993

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Servings:
6
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Ingredients

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Directions

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  • Roast the corn by cooking it on a grill or in a 450-degree oven, turning often until kernels are well browned. Cut corn off cobs.

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  • Roast the poblano chiles (or jalapenos) and red peppers over a gas flame or undera broiler until blackened. Place in a paper bag until cool. Peel and seed, then cut into 1/4-inch squares (finely chop jalapenos). Chop sun-dried tomatoes (if not packed in oil, soak in warm water until soft, then drain and chop).

  • In a bowl, combine corn, peppers, tomatoes, onion, garlic, and parsley. Season with lime juice, olive oil, and salt and pepper to taste. For best flavor, let sit at room temperature 1 hour before serving.

  • Light a charcoal fire. Coat salmon with plenty of pepper, rubbing it into flesh. Sprinkle lightly with salt and rub in.

  • When coals are gray, ashy, and very hot, brush surface of fish with oil. Brush grill with oil; place fish on grill skin side up. Grill for 5 to 10 minutes, or until edges turn light pink; then carefully turn over, using a spatula to detach surface of fish if it sticks. Grill skin side down for another 5 to 10 minutes, or until flesh feels fairly firm when pressed with a finger.

  • Carefully remove salmon, using two spatulas, and place on a long platter. Surround with corn relish, and garnish with parsley. Break off pieces of salmon and serve with some of the relish.

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