Thursday, July 17, 2008

Ancho Chile-Brown Sugar Rubbed Wild Salmon with Grilled Silver Queen Corn Relish


Silver Queen corn is coming into the markets here in Middle Tennessee.

If you haven’t tried this particular kind of corn, put it on your list of things to eat.

Boiled, steamed, grilled it is a flavorful corn that lends itself to all preparations.

Which, of course, leads me to Grilled Silver Queen Corn Relish.

Just a few ears of corn, boiled for 5 minutes, then thrown on the grill for a couple of minutes to slightly brown, then mixed with a bit of wild honey, fresh cilantro , a roasted jalapeno and a bit of olive oil and lime juice.

It’s the perfect accompaniment to a couple of gorgeous Ancho Chile-Brown Sugar rubbed grilled wild salmon fillets.

Long live the Queen.

Ancho Chile-Brown Sugar Rubbed Wild Salmon with Grilled Silver Queen Corn Relish
Adapted from several recipes by Bobby Flay

Grilled Silver Queen Corn Relish

3 ears of corn, shucked and boiled for five minutes
Juice of 1 lime
1 tsp wild honey
1 jalapeno, roasted, seeded and chopped
½ cup extra virgin olive oil
4 green onions, grilled for about three minutes and chopped
¼ cup chopped fresh cilantro*
Coarse salt and freshly ground black pepper

Heat the grill to medium high. Place corn on the grill and cook on all sides for about two minutes. You just want it to color a bit. Remove and scrape corn off cob into bowl. Should be about 1-½ cups.

Put lime juice, honey and roasted jalapeno in blender. Blend to mix.

Turn blender on and add the extra virgin olive oil in steady stream til it emulsifies.

Add the green onions to the corn and add the jalapeno mix. Add cilantro and season with salt and pepper.

Serves 2 very generously.

Ancho Chile-Brown Sugar Rub

2 nice sized fillets wild salmon, skin left on one side

2 tbsp ancho chile powder
1-1/2 tsp ground cumin
1-½ tsp brown sugar
A really good pinch ground cinnamon
Coarse salt and freshly ground black pepper.
A couple of good swirls of extra virgin olive oil

Combine the rub mixture, careful with the olive oil, you just want this to come together, not be too thick or thin., remember you want it to stick to the salmon and not run off.

Coat the salmon on the skinless side with the rub. Let sit for 15 minutes.

On medium hot grill, put salmon skin side down and cook for about five minutes. Then turn the fillets and cook for a couple of minutes til the sugar caramelizes.

Serves 2.

* I didn't have a lot of cilantro, so I threw in some Italian parsley to augment what I had. Stick with the cilantro!
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11 comments:

noble pig said...

This sounds yummy and perfect for an evening supper.

Lydia (The Perfect Pantry) said...

We just got our first corn of the season at the farm stands last week. Corn and salmon together is the epitome of summer for me.

Zen Chef said...

Oh my dear it looks delicious. The title sounds very much like a Bobby Flay recipe. I know he loves those flavors. Nice combination. Did you save me some? :-)

Peter M said...

This looks and sounds delish...great spice combo and hey...the Zen chef digs it!

Pam said...

Mary, of course, I've bookmarked this!

J for Kitchen Confit said...

Oh this sounds delicious, Mary! Shoe and JC are sure to enjoy! I hope you enjoy the miso sea bass.

una donna dolce said...

Wow this looks great!

Mary Coleman said...

Cathy: Thanks!

Lydia: I totally agree.

Zen: Doesn't it though, I may have out Bobby'd Bobby on the title!

Peter: If both you guys dig it, I feel like I have made something wonderful.

Pam: You're a hoot!

Jessica: Thanks!

Una donna dolce: Thanks for stopping by!

fluffetnutter said...

The corn we've gotten the last two years has been really really sweet. Now that you've eaten it, do you think the relish needs the dose of honey? because I'm thinking this might be dinner tonight, but Big Fella is not fond of sweet relishes.

Mary Coleman said...

Fluff,
The corn I had when we did this was sweet as can be. The honey actually seemed to calm down the bitter lime and bring out the cilantro. How'd you like that for a Joyce Goldstein description. For Big Fella, leave it out at first, you can always add a dab if you need it. I don't like overly sweet either, and this wasn't. But I want him happy! We're doing the Black Bean Burgers you talked about tonight ourselves!

Jim Voorhies said...

I've been spoiled since I discovered Silver Queen. The rest of the corn crop has become like cattle feed to me.

Cilantro grows here pretty well, Mary. Ours is usually several feet tall by now.