Easy Grilled Salmon with Corn Puree and Fennel Salad
Grilling is a summer staple activity. Cooking this easy grilled salmon dish is simple and delicious, especially with a silky smooth corn puree and a crisp, but light, fennel salad.
Servings: 4 people
- 2 each corn cobs kernels removed from cob
- 2 bay leaves
- 1 tsp black peppercorns
- ¼ tsp red pepper flake
- ¼ tsp salt
- 1 cup cream
- ½ cup water
- 1 bulb fennel thinly sliced
- 3 each radishes julienned (thin matchsticks)
- 1 each lemon zested and juiced
- 1/3 cup chopped dill
- ¼ cup olive oil
- To taste salt and peppe
- 1 salmon filet portioned into 4 pieces
- Olive oil
- Salt and pepper
Remove kernels from corn cobs and scrape “milk” out of cobs.
Place seasonings in cheesecloth and tie with butchers twine to create a satchel.
In a medium sauce pot, over medium heat, bring ingredients (and cobs) to a boil and cook until corn is tender, about 15 minutes. Discard cobs and satchel.
Using a blender, blend together cooked corn kernels and ¼ of cooking liquid until smooth.
Using a fine mesh strainer over a medium mixing bowl, press blended corn into strainer until a smooth puree comes out. Discard remnants of corn kernels. Puree should be thick, like baby food.
In a small mixing bowl, mix together fennel, radishes, lemon zest and dill.
When ready to plate, dress salad with lemon juice, olive oil and seasonings.
Preheat grill about 30 minutes before ready to cook. Take salmon out around same time and clean the filet. Rub down with a wet cloth to remove slime. Dry with a dry cloth. Make sure pin bones are removed from the meat. Season filets with oil, salt and pepper.
When grill is ready for the salmon, place salmon on grill and allow to cook for 10 minutes. Pull salmon from grill and cover with tin foil. Allow to rest for 10 minutes for the salmon to carry over cooking.
Smear ¼ of the corn puree on the plate. Place salmon on top of the corn, skin side up. Dress fennel salad and garnish plate with the salad.
Calories: 395kcal | Carbohydrates: 18g | Protein: 4g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 82mg | Sodium: 213mg | Potassium: 489mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1375IU | Vitamin C: 28.5mg | Calcium: 87mg | Iron: 1.3mg