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Grilled Salmon with Charred Corn Relish
Grilled Salmon with Charred Corn Relish
INGREDIENTS
DIRECTIONS
Prepare grill.
Soak corn in a large bowl of cold water for 20 minutes. Remove and pat dry. Coat corn on all sides with cooking spray, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill about 15 minutes or until charred on all sides. Remove cobs from grill, and cool slightly. Slice the kernels from the cobs, and transfer to a medium bowl. Add tomatoes, olive oil, vinegar, and sliced basil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let the relish sit at room temperature for 15 minutes before serving.
Meanwhile, lightly coat both sides of salmon fillets with cooking spray; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fillets skin side down, and grill 3–4 minutes or until golden brown. Flip fillets, and grill for 3 more minutes. Fish should feel slightly firm in the center and will register 145° on an instant-read thermometer. Place salmon onto each of 4 plates, and spoon relish over top. Garnish with basil sprigs, if desired.
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Flash Roasted Tomatoes
Flash Roasted Tomatoes
INGREDIENTS
DIRECTIONS
Preheat an oven to 450°F. Combine the tomatoes and shallot on a baking sheet or in a shallow baking dish large enough to hold the tomatoes in a single layer. Season with salt and pepper. Drizzle evenly with the olive oil and stir to coat. Spread the tomatoes out evenly. Roast the tomatoes, stirring once, for 10 minutes. Gently stir in the green onions, basil and vinegar. Continue to roast until the tomatoes are softened but still hold their shape, about 5 minutes more. Transfer the tomatoes to a bowl. Serve warm or at room temperature. Serves 4.
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Cucumber and Dill Potato Salad
Cucumber and Dill Potato Salad
INGREDIENTS
DIRECTIONS
Cook potatoes in pot of boiling water until just tender. Drain. Transfer to large bowl. Add 2 tablespoons vinegar to hot potatoes and stir gently. Combine remaining 1 1/2 tablespoons vinegar and mustard in small bowl. Gradually mix in oil. Add chopped dill. Mix into potatoes. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.) Mix in cucumbers. Garnish with dill sprigs.
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