Grilled Salmon with Roasted White Corn Salsa and Warm Basil Cream

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

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

Americas
United States
California
Fish course
Gluten-free
Pescatarian

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