Name: Grilled Salmon with Roasted White Corn Salsa and Warm Basil Cream
Yield: Serves 6
Cuisine: American
Ingredients: Fresh cilantro or mint sprigs for garnishing; Kosher or sea salt and freshly ground pepper; Six 6-ounce ½-inch-thick wild salmon fillets or steaks; 2 tablespoons chopped fresh mint; 1 tablespoon finely grated lemon zest; Roasted White Corn Salsa; 4 tablespoons olive oil; Warm Basil Cream

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This dish epitomizes cooking in the wine country. Of course, our California wild-caught king salmon is the salmon of choice here (no farm raised!). The Roasted White Corn Salsa can be made a day ahead, but the Warm Basil Cream needs to be made just before serving.

Ingredients

4 tablespoons olive oil
1 tablespoon finely grated lemon zest
2

Method

In a small bowl, whisk together the olive oil, lemon zest, and mint. Rub the mixture over the salmon and liberally season with salt and pepper. Marinate the salmon for 1 hour in the refrigerator.

Prepare the grill. Remove the fish from the marinade, pat dry, and grill until just done, about 4 to 5 minutes per side. Place on warm plates with a heaping tablespoon or two of Roasted White C

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Grilled Salmon with Roasted White Corn Salsa and Warm Basil Cream

Ingredients

Method

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