Grilled Salmon Recipe With Corn Husks

Authors Karen Adler and Judith Fertig are wondering, “How does your garden grill?”  Celebrate your garden harvest by grilling, roasting and smoking to perfection each fruit and vegetable with their new cookbook, The Gardener & the Grill (Running Press, 2012). Grilling what you grow gives you twice the sense of accomplishment, so check out this grilled salmon recipe taken from Chapter 5, “Meat, Poultry & Fish.”

In this recipe, the cornhusks wrap the salmon and chopped vegetables like a special gift. Make the job a little easier by doing the prep work in the morning and keep refrigerated until ready to grill later. Other fish fillets like catfish, halibut, and red snapper, along with shellfish like shrimp and smaller bay scallops, can be substituted for the salmon. Choose other seasonal vegetables and herbs from the garden to top the fish in the corn husks.

Grilled Salmon Recipe With Corn Husks

Serves 4

4 ears of corn, with the husks on
Four 6-ounce skinless salmon fillets
4 green onions, chopped
1/4 cup seeded and chopped red bell pepper
4 teaspoons capers, drained
1/4 cup (1/2 stick) unsalted butter, cut into 4 tablespoon portions
4 sprigs fresh thyme
Kosher or sea salt and freshly ground black pepper to taste

Peel back the husk and remove the silk from the corn. Break off the corncob at the base, leaving the husk attached. With a sharp knife, slice the kernels off 2 of the ears. Combine the kernels with the green onions, red pepper, and capers in a bowl. Set aside the other 2 ears. Prepare a hot fire on one side of your grill for indirect cooking.