Chili crusted (grilled) Wild Salmon with Fresh Corn Salsa
Heat grill to medium high, around 400°F. Prepare the salmon first by taking the small bones out of each filet. (Easiest if you use small, needle-nose pliers.) Tear a sheet of aluminum foil large enough to hold all of the salmon filets and place on a platter. Place each piece of salmon, skin side down on the foil. Sprinkle with lemon juice, salt and freshly ground pepper. Mix sugar, chili powder, cumin and allspice. Sprinkle mixture liberally atop salmon. Refrigerate until grill is heated.
Salsa: Clean the ears of corn, removing husk and silk. Grill just prior to putting Salmon on the grill – and just long enough to roast the corn until you see a bit of charring on both sides. Remove the corn to cool.
At this point, slide the foil with marinated Salmon off the platter and onto the grill. Close the grill hood and continue to cook for 2-3 minutes. Reduce heat to 325-350°F and continue to grill until salmon is almost cooked through, approximately 10-12 minutes. Remove from grill and let stand a few minutes before serving.
Salsa: Shave the corn off the ears and place in a medium bowl. Add onion, pepper, scallions lemon juice, olive oil and agave. Toss to coat. Add salt and pepper to taste. Add cilantro leaves just before serving. (Can be made ahead and refrigerated or served at room temperature.)
Plating: Place one (skinless) salmon filet on plate (skin will stick to the foil for easy removal of the cooked fish). Spoon ⅓ cup salsa (or more as desired) over top of each salmon filet. Garnish with additional Cilantro.
In Your Glass
It’s tempting to play it safe and serve this entrée with a white wine but Annette says she and Doug have enjoyed the delicious rewards of being more adventurous. Their favorite wines with this have been lighter style reds such as a fruit forward Pinot Noir from Burgundy or even a richer style red such as Shafer’s Merlot – something juicy to go nicely with both the richness of the salmon and the flavors of the chili crust.