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Ingredientes
- 2 lrg Corn ears unshucked
- 1 1/2 tsp Chipotle pwdr
- 1 stk Unsalted butter softened
- 3/4 lb Center-cut salmon fillet cut into 4 pcs (each about 4" by 1 1/2" by 1")
- 4 x Fresh epazote leaves minced
- 1 Tbsp. Thinly-sliced scallion Tomatillo Salsa see * Note
Direcciones
- Prepare grill.
- Shuck corn, reserving largest outer husks (about 20 to 24) for wrapping salmon and tearing some remaining husks lengthwise into narrow strips for tying pkgs.. Grill corn on a rack set 5 to 6 inches over glowing coals, turning it frequently, till browned (not blackened) all over, about 12 min, and cold to room temperature. Cut kernels from cobs (there will be about 1 3/4 c.) and in a bowl stir together with chipotle pwdr and butter till combined well.
- On a work surface arrange 5 to 6 large husks side by side, overlapping long sides. Arrange a salmon piece in the center with length parallel to long sides of husks and top with one-fourth corn mix, one-fourth epazote, and one-fourth scallion. Fold long sides and ends of husks over filling and tie with strips of husks. Make 3 more pkgs. in same manner with remaining husks, corn mix, epazote, and scallion.
- Grill pkgs. around edges (to avoid hottest part of coals) of a rack set 5 to 6 inches over glowing coals, covered, turning them once, till husks are charred and salmon is just cooked through, about 6 min on each side. (Pkgs. may open while cooking, and butter might drip, causing flare-ups.)
- Serve with Tomatillo Salsa for accompaniment.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 2 servings | |
| Calories 457 | |
| Calories from Fat 411 | 90% |
| Total Fat 46.78g | 58% |
| Saturated Fat 29.17g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 35mg | 1% |
| Potassium 215mg | 6% |
| Total Carbs 11.19g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.83g | 1% |
| Protein 2.39g | 4% |
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