Friday, August 31st, 2012 | posted by mike
Serves 4
11/2 – 2 lbs. salmon fillet – wild king, Coho, sockeye, or farmed Atlantic
Coarse kosher or sea salt
Pepper
Olive oil
Cut fillets into portion sized pieces and coat with coarse salt on all sides
Let salmon cure in the salt for 5 min. (this will form a husk around fillet, sealing in moisture and firming it up for grilling)
Rinse fillets in water and pat dry
Season with pepper
Baste with olive oil and on a clean, oiled grill, place fillets skin side up on the grill (if gas grill set at med – high)
Grill for 4-5 min a side (follow the 10 min. per inch rule) until fish is just opaque in center
Serve with a large dollop of salsa on top
Roasted Tomato Corn Salsa
10 plum tomatoes halved and seeded
3 ears of corn, husk removed if boiling, husk on if grilling
1 T olive oil
Kosher or sea salt
Coarse ground pepper
1/2 cup chopped purple onion
2 t cumin
Juice from 1 large or 2 small limes
1 bunch cilantro, chopped
1 T rice vinegar
1 T jalapeño pepper, finely chopped
2 large or 3 small cloves garlic, leave skin on
Pre heat oven to 450º
Place tomatoes, flat side up, on a sheet tray or broiling pan
Sprinkle with salt and drizzle olive oil over tomatoes
Pop in oven along with garlic and roast until they start to brown around the edges and caramelize (about 15-25 min.)
Let cool, coarsely chop and add to mixing bowl
Boil corn for 5 min. or grill
Cut kernels off the cob and add to mixing bowl
Add rest of ingredients, gently mix and taste for salt, pepper and spiciness
Serve a large dollop on top of grilled salmon. Also great on bluefish or swordfish.
