Honey-Glazed Salmon with Roasted Corn Salsa
Prepare this dish in the height of summer, when fresh corn and tomatoes are at their seasonal best.
Ingredients
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
to taste - 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
Directions
To make the salsa, prepare a hot fire in a grill. Place the corn on the grill rack 5 to 6 inches from the fire and cook, turning often, until the kernels have softened and are lightly browned, about 10 minutes. Let cool completely, then cut off the kernels from each ear with a sharp knife, cutting the length of the ear and rotating it with each cut. Alternatively, remove the kernels with a kernal cutter.
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.
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.
Serves 6.