Grilled Salmon with Charred Corn Salsa
From Chef Michael Howell
For the Salmon
4 x 150g filets of Sustainable Blue salmon, skin off
1 tbsp olive oil
Salt and pepper
For the Salsa
2 large ears corn, shucked
1 tsp butter
1/4 red onion, diced
2 ripe tomatoes, seeds slightly removed and diced
1 whole serrano or jalapeño pepper, seeded and minced
1 medium lime, juiced
Pinch of cumin
1/3 cup fresh cilantro, chopped
1 tbsp extra virgin olive oil
Salt and pepper to taste
Prepare your bbq – heat to 400F. Rub salmon with olive oil and let marinate while preparing salsa.
Boil or steam shucked corn in salted water for 4 minutes. Remove from water, let cool briefly then rub with the butter. Place on pre-heated grill and cook 4-6 minutes, turning regularly, until lightly charred on all sides.
Once grilled, slice corn off of the cob and add to bowl with remaining salsa ingredients and stir. Taste and adjust seasonings as needed, adding more salt, pepper, or lime juice for added flavour.
Lightly oil grill to prevent fish from sticking. Season fish filets with salt and pepper on both sides and grill 2-3 minutes, creating some nice grill marks. Turn 90 degrees to create cross hatch marks and grill another 2-3 minutes. Flip over and finish cooking the fish 2-3 minutes or until cooked to your liking.
Plate Salmon, and top with salsa. Serve with rice or quinoa.