Bobby Flay's Grill It! - Bobby Flay [62]
Grilled Salmon with Cherry Tomato, Charred Corn, and Basil Relish
This dish is so simple that you can prepare it in less than fifteen minutes and so flavorful and impressive looking on the plate that you could serve it for a dinner party and look like a star. I just love the combination of tomatoes, corn, and basil and feel they pair particularly well with fish, especially salmon. You can substitute almost any other herb for the basil; tarragon, parsley, and even my favorite, cilantro, would all work well.
Serves 4
4 ears Perfectly Grilled Corn
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 pint cherry or grape tomatoes, halved
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
3 tablespoons thinly sliced basil leaves, plus whole basil sprigs, for garnish
Perfectly Grilled Salmon
Heat your grill to high.
Brush the corn with the canola oil on all sides and season with salt and pepper. Grill until charred on all sides, about 8 minutes. Remove the cobs from the grill and let cool slightly. Remove the kernels from the cobs and transfer to a medium bowl. Add the tomatoes, olive oil, vinegar, and sliced basil and season with salt and pepper. Let the relish sit at room temperature for 15 minutes before serving.
Spoon the relish onto 4 plates and top with the salmon fillets. Garnish with basil sprigs.
San Diego–Style Blue Corn Salmon Tacos with Orange-Habanero Hot Sauce
Fish tacos are a staple of California Mexican food, and San Diego especially has some amazing offerings. To the uninitiated, a fish taco might sound a little strange, but really they are mild, fresh, and delicious. I like to prepare a sort of salmon salad, combining grilled and flaked salmon with crunchy cabbage, green onions, and a smoky chipotle mayonnaise, to tuck into blue corn taco shells. The orange-habanero hot sauce is one of my favorites—spicy, but flavorful. The orange juice echoes the spicy, fruity taste of the habanero.
Serves 4 to 6
3 (8-ounce) salmon fillets, cooked as for Perfectly Grilled Salmon
¼ head of green cabbage, finely shredded
3 green onions, green and white parts, thinly sliced
1 cup mayonnaise
1 tablespoon pureed canned chipotle chiles in adobo
Grated zest of 1 lime
1 tablespoon fresh lime juice
Kosher salt
¼ cup finely chopped fresh cilantro leaves
12 fried blue corn taco shells
Orange-Habanero Hot Sauce (recipe follows)
Remove the salmon from the grill and let cool slightly. Shred the meat with a fork and place in a bowl with the cabbage and green onions.
Whisk together the mayonnaise, chipotle puree, lime zest, and lime juice in a small bowl and season with salt. Add the mayonnaise mixture and the cilantro to the salmon mixture and gently fold to combine. Season the mixture with salt to taste, if needed.
Divide the salmon mixture among the taco shells and drizzle each with the orange-habanero sauce.
Orange-Habanero Hot Sauce
Makes approximately 1 cup
1 quart orange juice (not from concentrate)
1 habanero chile
2 tablespoons honey
Kosher salt
Pour the juice into a medium nonreactive saucepan. Make a few slits in the habanero with a paring knife and add to the juice. Bring the juice to a boil over high heat and cook, stirring occasionally, until reduced to 1 cup, 20 to 25 minutes.
Remove the habanero and discard. Whisk in the honey and season with salt. Let cool to room temperature before serving. The sauce can be made 2 days in advance, covered, and refrigerated. Bring to room temperature before serving.
Grilled Salmon with Honey-Mustard-Mint Sauce
On just about every single brunch buffet you will find whole salmon (normally poached) on a bed of watercress with a small bowl of mustard sauce next to it for spooning over the fish. And while I help myself to a portion, as I