GRILLED SALMON WITH CORN AND MUSHROOMS
When I cook at home, I like to make simple, ingredient-focused dishes, and this grilled fish is one of my favorites. You can use any kind of wild salmon, but when you buy Wild King, you know it's going to be good.
Provided by Anita Lo
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare the vegetables: Clean the mushrooms with a dry cloth, then cut off the stems (if using shiitakes) and cut into bite-sized pieces. Set aside. Peel the corn and remove the cornsilk. Then cut the kernels directly into a bowl, starting at the top of the husk and moving down.
- For the sauce: Preheat a dry skillet on high heat for 1 minute. While the pan is heating, prepare the tarragon by removing the leaves (save the stems for making stock), then finely chop. Trim the chives (save the ends for making stock), then finely chop. Set aside. Add oil to the heated skillet and add mushrooms. Season with salt and pepper and cook until lightly browned. Add the corn, followed by chicken stock or clam juice, and bring to a boil. Add butter while the sauce is boiling to emulsify and create a sauce. Season to taste with salt and pepper, then add the lemon juice. Add the herbs and set aside.
- Grill the salmon: Preheat grill on high heat with the lid on. Season salmon with salt and pepper and coat with oil on both sides. Scrape the grill clean and lightly swipe with an oiled rag. Place the fish on the grill, skin side down, and grill 2-3 minutes with the lid closed. Then use a large fork to flip and turn salmon 45 degrees to make cross hatching grill marks. (The salmon should not stick when it's ready to be flipped.) Cook 2-3 more minutes; salmon will be done when it's opaque in appearance and firm to the touch while translucent in the middle. Remove and set aside.
- Plate the dish: Divide the corn and butter sauce among 4 plates and top each with a piece of salmon. Spritz the salmon with lemon just before serving.
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Namubiru Florence mary
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the salmon is always cooked perfectly.
FASSi Uddin Vloqs
[email protected]This recipe was too complicated for me. I ended up burning the salmon.
Maddy Shrider
[email protected]I'm not a big fan of salmon, but this recipe changed my mind. The salmon was cooked perfectly and the corn and mushrooms were a great compliment.
Hassan Malik
[email protected]I followed the recipe exactly and the salmon turned out great! The corn and mushrooms were also very flavorful. I would definitely recommend this recipe.
Dhanlaxmi Shrestha
[email protected]This recipe was a bit bland for my taste.
mohammed helmy
[email protected]This is my new favorite salmon recipe! The salmon was cooked perfectly and the corn and mushrooms were a great addition. I will definitely be making this again.
MICHAEL HAIE
[email protected]The recipe was easy to follow, but the salmon took a little longer to cook than the recipe said.
Wolf Meairs
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the salmon and the corn and mushrooms were a great side dish.
shahbbir shah
[email protected]The salmon was a bit dry, but the corn and mushrooms were delicious.
rufus rios
[email protected]This was a delicious and easy recipe to follow. The salmon was cooked perfectly and the corn and mushrooms were flavorful. I will definitely be making this again!