May 17, 2024

Balsamic Glazed Salmon With Charred Corn Salsa

A 3 oz grilled salmon steak with balsamic olive oil glaze rests atop a charred corn salsa

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.