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Ingredientes
- 3/4 c. maple syrup
- 3/4 c. honey
- 1Â 1/2 lb fresh salmon fillet,
- Â Â skin on, pin bones removed
- 3/4 c. salt
- 2 x jalapeno peppers, sliced thin
- Â Â For the vinaigrette
- 3/4 c. white-wine vinegar
- 1/2 c. minced fresh cilantro
- 2 Tbsp. chopped onion
- 1Â 1/2 c. extra virgin olive oil
- 1 c. roasted corn kernels
- Â Â (see below)
- 1 lb cleaned green beans,
- Â Â blanched and cooled
- Â Â assorted mixed baby salad greens
Direcciones
- Make salmon: In a bowl combine maple syrup and honey. Line a shallow baking pan large sufficient to accommodate the salmon with parchment paper. Place salmon on paper and top with maple mix, jalapenos to taste and the salt. Cover with plastic wrap and weigh down the salmon with a baking sheet topped with cans or possibly a board. Chill, covered, at least 24 hrs or possibly, ideally, 48 hrs.
- Make vinaigrette: In a medium bowl combine the first 3 ingredients and gradually whisk in the oil in a slow steady stream. Stir in corn and season with salt and pepper to taste.
- Makes 2 1/2 c..
- Remove any excess salt from the salmon and cit it paper thin on the diagonal, starting from the tail end. Wrap salmon slices around small bundles of beans and place in center of plates with mixed salad greens. Drizzle with roasted corn vinaigrette and serve with grilled s sliced potatoes and beef chips.
- Serves 8 to 10.
- Roast corn: Prepare grill. Peel back corn husks of 2 large ears of corn being careful not to break husks off. Throw away the silks. Fold husks back into place and tie ends together with kitchen string. In large bowl cover corn with cool water and soak for 10 min. Drain corn and grill on a rack set 5 to 6 inches over glowing coals, turning occasionally for 15 min. Cold. When cold sufficient to handle, remove husks and cut kernels from cob.
