Celebrate the summer season with this grilled side of salmon, perfect for a crowd. Stuffed with creamy sweet corn and slathered with a bright green herb butter, it is as beautiful as it is delicious.
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Add the bacon to a medium skillet and cook over medium-high heat until crispy, about 10 minutes. Transfer the bacon to a plate with a slotted spoon; reserve.
- Discard all but 1 tablespoon of fat from the skillet and reduce the heat to medium. Add half the shallots and cook, stirring often, until translucent and softened, about 5 minutes. Add the corn and continue to cook, stirring often, until heated through and translucent, about 5 minutes. Remove from the heat and stir in the cream cheese and 1 teaspoon salt until combined. Let cool to room temperature, about 45 minutes.
- Meanwhile, add the herbs, lemon zest and remaining shallots to a food processor and pulse until finely chopped. Add the butter and 2 teaspoons salt and pulse until well combined; set aside.
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Set the salmon on a cutting board. Use a knife to score the salmon down the middle lengthwise, halfway through its thickness. Working from the center line out toward the edges, cut thin flaps from the score to the edge, like a gatefold, then open them up. Spread half the herb butter on the salmon and spoon the corn mixture down the middle. Sprinkle the bacon on top, then fold the sides of the salmon up to cover the filling. Tie the salmon together in 6 places with butcher's twine. Spread the remaining herb butter on top and sprinkle generously with salt.
- Stack 3 sheets of heavy-duty aluminum foil that are 6 inches longer than the salmon and spray the top layer generously with nonstick cooking spray. Transfer the salmon to the middle of the foil and crimp the sides so they form a rim.
- Transfer the salmon on the foil to the indirect-heat side of the grill and cook, covered, until the salmon is cooked through and the stuffing is hot, about 25 minutes (depending on your grill). Move the salmon to the direct-heat side for 5 minutes to crisp the skin. Using heatproof gloves, carefully transfer the foil with the salmon to a platter for serving. Serve with lemon wedges.
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SB Roy
[email protected]Yum!
Babuu Ambrosi
[email protected]5 stars!
Mai Al_ shrife
[email protected]This is a keeper!
Mst Tulika
[email protected]Definitely making this again!
Misk Ahmed
[email protected]So good!
Rahul Kumar
[email protected]Wow!
Ali Je
[email protected]This recipe was a bit too complicated for me, but the salmon turned out great.
Misbah Uddin
[email protected]Not a fan of the corn and bacon stuffing, but the salmon was cooked well.
Nazda Mahboob
[email protected]The salmon was a bit dry, but the stuffing was delicious.
Shaquille Diedericks
[email protected]This was my first time cooking salmon and it turned out perfectly! The recipe was easy to follow and the results were delicious.
Danish Akhtar
[email protected]I followed the recipe exactly and the salmon turned out great. The stuffing was a little bland for my taste, so I added some extra salt and pepper.
Frank San
[email protected]The flavors in this dish were amazing! The salmon was moist and flavorful, and the corn and bacon stuffing was creamy and savory. I would highly recommend this recipe.
Abdullahi Ismail
[email protected]This dish was a hit with my family! The salmon was cooked perfectly and the creamy corn and bacon stuffing was delicious. I will definitely be making this again.