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Receta Grilled Salmon In Corn Husks
by Global Cookbook

Grilled Salmon In Corn Husks
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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

  1. Prepare grill.
  2. 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.
  3. 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.
  4. 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.)
  5. Serve with Tomatillo Salsa for accompaniment.
  6. This recipe yields 2 servings.