Grilled Salmon & Corn Saute

by Christy aka the Missus on August 5, 2011

I’m so happy it’s corn season! I’m even trying my hand at growing it again this year and they’re almost ready.
I was inspired to make this recipe after having a delightful corn ravioli for lunch yesterday at True Food Kitchen. It had such a delicious charred corn flavor which sparked me to try something similar. As it happened I had fresh corn in the fridge and lots of tomatoes & peppers in the garden–simple and perfect for a hot day. Gav helped me with the salmon and it all came together beautifully. I’m earning my stripes in the kitchen!

Serves 2

2 x 6 oz Wild Pacific Salmon
Olive Oil

3 Ears of corn (organic preferably)
2 Poblano peppers
1 Sweet Italian red pepper
1 Jalapeno pepper
1 Red Bell pepper
1 cup Cherry tomatoes – halved
Squeeze lime juice


Preheat grill pan on medium heat. (If you don’t have a grill pan a skillet will work.)
Once hot drizzle 2 tbsp olive oil. lay the corn on the grill turning often until a nice char appears. Remove and let cool until you can cut the kernels off without burning yourself. Set aside.
While the corn is grilling, char all the peppers on all sides over an open flame until skin starts to blister and slightly char. I’m not trying to cook the peppers or roast them entirely, my goal is to give them a little charred flavor. Keep in mind we’re not peeling the charred skin off so don’t go too crazy and burn them! If you do go a little haywire just scrape off any extra chard areas.
Once the peppers are done remove the seeds and membranes inside the peppers then dice.

When the corn kernels have been removed you’re going to use the same pan to grill the salmon. Preheat it on medium heat then add a drizzle of olive oil. Season the salmon with S&P on both sides then add to grill pan. Cook for 4 minutes on one side then flip over. Turn heat down and cover pan with a lid, which will create some steam in the pan and help keep the fish moist while cooking through. Cook for another 4 minutes.

While the salmon is cooking add the diced peppers to a preheated saute pan and cook for a couple of minutes in 2 tbsp of olive oil. Add in the corn and fresh tomatoes and cook for another 2 minutes or so. Season with S&P and squeeze of lime juice. I bet some basil would be good in here, too…

Easy right? Enjoy!

The Missus

All recipes are made with the finest quality farmers’ market whole foods. Seasonal, natural and non-processed ingredients are used as much as possible.

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