Grilled salmon, bundled in corn husks like a salt-and-pepper seasoned present, is always a special treat.
In this recipe, the cornhusks wrap the salmon and chopped vegetables like a special gift.
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.
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.
Fold back a few of the leaves of each corn husk and place a salmon fillet in each. Top each fillet with one quarter of the corn mixture. Top with 1 tablespoon butter and a sprig of thyme. Season with salt and pepper to taste. Tie the husk closed so it completely encloses the salmon, using strips of the cornhusk or kitchen twine. (This can be done earlier in the day and kept refrigerated until ready to grill.)
When ready to grill, place the packets on the grill directly over the fire and grill for 5 minutes. Move to the indirect side of the grill and continue to cook for another 6 to 7 minutes with the grill lid closed.
Serve the corn husk packets by folding back the top of the corn husk to display the salmon filling inside.
Read more: Next time you fire up that grill, use these tips and tricks from How to Grill Meat, Poultry and Fish for delicious results.
Reprinted with permission from THE GARDENER & THE GRILL, © 2012 by Karen Adler & Judith Fertig, Running Press, a member of the Perseus Books Group.
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