- 10 Oct 2008
I have to say that the roasted corn husk gives this a unique flavor. My picky 7 year old even likes this salmon (albeit without the capers and red peppers). This recipe was derived from the book “Fish & Shellfish Grilled & Smoked”.
Ingredients
- 4 ears of corn with husks
- Four 6 oz salmon filets
- 1/4 cup seeded and chopped red bell pepper
- 4 teaspoons drained capers
- 4 tablespoons butter
- sea salt
- fresh ground pepper
- Kitchen string
Peel the corn husks down and break off the corn cob on each of the ears of corn.
Cut the corn off of the cob and mix in a bowl with the red peppers and capers. Place each filet inside a corn husk and top with 1/4 of the corn/peppers/capers. Add 1 tablespoon of butter to each salmon husk. Tie the very end of the the corn husk and the middle with kitchen string. Prepare a hot grill and place on the grill for about 5 minutes. I usually move it to an upper rack and close the lid for about 5 minutes, but you can use your own indirect cooking method. If you have large filets, you may need to move them back to direct heat for another 5 minutes and get the husk nice and brown all around.
You can serve with the husk on, but you may get some charred husk that sticks to the plate. But this makes for better presentation. If you wish you can remove the ingredients and serve without the husk.
Enjoy!
- GrillDude
October 11th, 2008 at 8:41 am
Question! How can I get your picky seven year old to try a food he has never tasted before??? Maybe it’s your presentation that brings him around. My presentation and methods of encouragement likey stink with him. Pa Pa Pa
October 18th, 2008 at 6:24 pm
You tell them it tastes just like chicken!
October 25th, 2008 at 2:30 pm
Now this looks like an interesting variation on Salmon. I find that it is very easy to turn the fish into a bland dinner so enjoy finding recipes like this.
If you get a chance I highly recommend trying a whole salmon, butterflied skin-side down on a heavy bed of fresh dill. Sprinkle the top with paprika, a small amount of sea salt and brush on the melted butter as you go. The fish cooks through the dill, basically getting poached by the steamy dill flavored heat. Don’t turn it and if you use a lidded grill don’t cover, just cook until the fish is flaky within 1/8″ of the surface.
I’m going to try your idea next
Keep grilling,
Ben