Sweet Mesquite Bbq Salmon With Corn Salsa Food

GRILLED SALMON WITH CORN SALSA

Steps:

• To make the grilled salmon marinade, combine the orange juice, white wine, ground achiote, lemon pepper, olive oil and salt in a container with an air tight lid. Shake well until the ingredients are mixed together.
• Pour the marinade over the fish, cover and refrigerate for at least 30 minutes.
• To make the corn salsa, remove the husks and silky hairs from the corn. Use a knife to cut the corn kernels from the cob.
• Toss the corn kernels with oil, salt and pepper and roast them in a pre-heated oven at 425 F for 20-25 minutes. Stir the corn after 10 minutes of roasting to help them roast evenly.
• Let the corn cool down and then mix with the quartered cherry tomatoes, chopped red onions, cilantro, jalapeno, lime juice, olive oil, salt and pepper. Refrigerate until ready to use
• Pre-heat the grill and cook the salmon to desired doneness. This will vary based on your grill, I use a small electric grill for fish and set it on the max heat level, it usually takes 5-6 minutes for the salmon to be cooked but still moist.
• Serve the salmon topped with the corn salsa and your choice of side dishes.

GRILLED SALMON WITH CITRUS SALSA VERDE

Steps:

• For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
• For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
• Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

SWEET MESQUITE BBQ SALMON WITH CORN SALSA

Steps:

• Immerse plank in water, topping with a weight to keep it submerged. Soak 4 hours.
• Heat grill to medium heat. Place fish, skin-side down, on plank. Rub fish with dry rub, then drizzle with 1 Tbsp. oil. Place plank on grill grate.
• Grill 20 min. or until fish flakes easily with fork. Meanwhile, combine remaining oil with remaining ingredients.
• Serve fish with corn salsa.

SAUTEED SALMON WITH SWEET CORN

Steps:

• Remove the stems from the mushrooms, and reserve them from the sauce. If the mushrooms are large, halve or quarter them.
• Skewer the garlic clove securely onto the tines of a fork. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. When the oil just begins to smoke, add the spinach. Cook, stirring with the fork, until wilted. Season with salt and pepper, and place in a colander to drain.
• In the same pan, melt 3 tablespoons of the butter. Saute the mushrooms, stirring with the fork, until softened, 1 to 2 minutes. Add the corn, and cook until heated through, 1 to 2 minutes. Season with salt and pepper.
• Arrange the spinach in the center of 4 plates. Surround the spinach with the corn mixture. Keep warm. Heat the remaining oil and butter in the pan over high heat. Season the salmon with salt and pepper, and saute until medium-rare, about 2 minutes per side.
• Place a salmon fillet atop the spinach on each plate. Spoon the sauce over the salmon, garnish with chives, and serve immediately.

MESQUITE SALMON

Steps:

• In a small bowl, mix the first eight ingredients. Add wood chips to grill according to manufacturer's directions. , Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat 7 minutes. Spoon mayonnaise mixture over salmon. Grill, covered, 7-10 minutes longer or until fish just begins to flake easily with a fork.

MESQUITE-SMOKED SALMON

Steps:

• Combine chopped cilantro, wine, soy sauce and lemon juice in a small bowl.
• Whisk in oil a little at a time.
• Place fish in a nonaluminum pan.
• Pour marinade over; refrigerate salmon 4 hours or overnight, turning occasionally.
• Remove fish from marinade and place on rack 30 minutes to dry.
• Pour marinade into smoker's water bath.
• Spread mesquite chips on rack of gas or electric smoker.
• Add onion and bay leaves to water bath and fill with water.
• Fill fish cavity with 1 cup cilantro leaves and stems.
• Oil smoker rack and set fish on rack.
• Cover smoker;set heat on high.
• Smoke salmon until fish is just opaque, about 1 hour.
• Cool 15 minutes.
• Discard skin and grey meat from fish.
• Set fish on platter;surround with cilantro and lemon slices.
• Serve at room temperature with Cilantro Sauce (Recipe #232006).
• To smoke fish in a covered barbeque, prepare medium-low coals in barbeque grill. Push coals to sides.Place marinade,onion and bay leaves in 7x11-inch disposable aluminum pan. Place in center of coals and fill with water. Spread mesquite chips over coals. Oil grill rack. Set fish on rack, cover and smoke,turning once and cooking until opaque, about 1 1/2 hours.

GRILLED SALMON WITH CORN SALSA

Steps:

• Heat grill. To make salsa in medium bowl, mix lime peel, lime juice and honey with wire whisk. Stir in tomato, onions, chile and corn.
• Brush both sides of each piece of salmon with oil. Place salmon, skin side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Sprinkle with seasoned salt. Cook 15 to 18 minutes or until salmon is no longer translucent in center and flakes easily with fork. Serve salsa with salmon.

WILD SALMON WITH CORN & PEPPER SALSA SALAD

Steps:

• Finely grate the garlic into a bowl for the spice rub. Boil the corn for the salsa salad for 6-8 mins until tender, then drain and cut off the kernels with a sharp knife.
• Stir the spices, 1 tbsp lime juice and the oil into the garlic to make a spice rub, then use to coat the salmon.
• Mix the remaining lime zest and juice into the corn and stir in all the remaining ingredients. Heat a frying pan and cook the salmon for 2 mins each side so that it is still a little pink in the centre. Serve with the salsa salad with extra lime wedges, if you like, for squeezing over.