Donald is always trying to get me to eat more fish, and salmon is one of the fish I'll tolerate. He purchased some wild caught Alaskan salmon on a recent "provisioning" trip to the SF Bay Area, and as fish goes this was excellent! The healthy firm flesh was ideal for grilling, and his choice to serve it on a bed of charred corn salsa, the first fresh corn of the season, made this very special.
Although it's still technically spring, fresh sweet white corn is available here in the Sacramento Valley. If it’s not available where you are wait for it before making this salsa unless you can find really good frozen corn.
The corn salsa is good with most grilled meats; the addition of the Rosato Balsamic Vinegar here adds both acid and sweetness that goes nicely with grilled fish. You can increase the amount of the Rosato if you like it more tart or add a pinch of sugar if you like it a little more sweet, and if you have some Bianco Balsamic Vinegar in your cupboard, you can substitute that.
Shuck and fire roast the ears of corn. This can be done with a kitchen torch, under a broiler, or on a grill. The idea is to lightly char the corn kernels. Once the corn is roasted place in a covered pan and let steam for about 10 minutes with the residual heat from the roasting process and natural moisture from the corn. Cut kernels off corn cobs into a medium bowl, then using the back of your knife scrape remaining corn as well (milk the cob).
Char the outside of the red pepper until black. A kitchen torch is best for this but it can also be done under a broiler or on a grill. Once the pepper is charred place it in a paper bag and let steam for about 10 minutes. Onced steamed, scrape off the black skin and stem and seed the pepper. Dice the pepper into 1/4 inch dices. Alternately you can use canned roasted red peppers. If you are using the jalapeño you can roast, seed and chop it the same way or, if you prefer, you can use it fresh and just seed and chop it. Add to the bowl of corn.
Add all remaining ingredients to the bowl of charred corn and roasted red peppers you’ve already prepared, then stir to combine. Add salt and pepper to taste.
Balsamic Vinegar Glaze
Combine olive oil and vinegar in a small bowl, and whisk to emulsify.
Grilled Salmon
Dry and season salmon filets with salt and pepper
Add the olive oil to a sauté pan and heat until just below the smoke point.
Place salmon filets presentation side down and sear. Adjust the heat to prevent burning, and turn halfway through.
Take salmon off heat once you’ve achieved your desired doneness
Re-whisk oil and vinegar to ensure it’s still emulsified, and brush the glaze liberally onto the salmon. Serve with charred corn salsa as shown.
Recipe Note
This "balsamic glaze" adds an attractive sheen to your salmon, and the sweet tartness of the vinegar compliments the fish.
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