Honey-Glazed Salmon with Roasted Corn Salsa
For the salsa:
- 3 ears of corn, shucked
- 2 tomatoes, peeled, seeded and chopped
- 1 small yellow onion, finely chopped
- 2 Tbs. olive oil
- 1 Tbs. red wine vinegar
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1/4 tsp. Tabasco or other hot-pepper sauce, or
- 2 Tbs. finely chopped fresh flat-leaf parsley
For the salmon:
- 1/2 cup honey
- 2 Tbs. balsamic vinegar
- 1 Tbs. plus 2 tsp. vegetable oil
- 6 center-cut salmon fillets with skin intact, each
6 to 8 oz.
- Salt and freshly ground pepper, to taste
In a large bowl, combine the corn kernels, the tomatoes, onion, olive oil, red wine vinegar, salt, pepper and hot-pepper sauce. Stir well, then taste and adjust the seasonings. Cover and refrigerate. Stir in the parsley just before serving.
To prepare the salmon, in a small saucepan, stir together the honey, balsamic vinegar and the 1 Tbs. vegetable oil. Bring to a boil over high heat, reduce the heat to medium-low and cook, stirring often, until reduced by half, 2 to 3 minutes.
In a heavy, large nonstick fry pan over medium-high heat, warm the 2 tsp. vegetable oil. Season the salmon with salt and pepper and place, skin side down, in the pan. Brush the tops generously with the honey mixture and cook for 5 minutes. Turn the salmon over and brush again with the honey mixture. Cook, turning occasionally and brushing with the honey mixture, until the salmon is glazed and opaque throughout, 5 to 7 minutes more. Transfer to warmed individual plates. Pass the salsa at the table.