Corn Husk-Smoked Salmon with Grilled Corn Salsa

Your neighbors may observe across the fence while you prepare this.

Photo by Bobbi Lin

Ingredients

• 1 pound skin-on salmon fillet

• 1 tablespoon lemon juice

• 1 tablespoon orange marmalade

• 1 teaspoon tamari or soy sauce

• 1/2 teaspoon freshly ground black pepper

• 1 ear of corn

• 1/2 cup halved cherry tomatoes

• 0.5 cup chopped green onion

• 1/2 minced jalapeño (adjust this according to your heat tolerance)

• 6 large basil leaves

• 1 tablespoon lime juice

• 1 inch knob of ginger

• 1 pinch kosher salt

Instructions

Step 1

Preheat your grill. Remove the corn kernels and immerse the husk and silk in water. Grill the corn until it is slightly browned on all sides, then allow it to cool somewhat.

Step 2

Combine the lemon juice, marmalade, tamari, and pepper. Fabricate a watertight foil pan using heavy-duty foil and position the salmon within it, skin side facing downward. Pour the marinade over the top and refrigerate while preparing the salsa.

Step 3

Remove the kernels from the cob and place them in a basin. Incorporate the tomato, green onion, salt, and lime. Remove the skin from the ginger and shred it into the bowl. Remove the seeds from the jalapeño and finely cut it, then incorporate it as well. Wrap the basil into a cylindrical form and finely chop it, incorporate it, stir, and then refrigerate the salsa while you prepare the fish.

Step 4

Place the soaked corn husk on the hottest section of the grill, and subsequently position the salmon, remaining in its foil pan, on the grill as well. Reapply the marinade and thereafter secure the lid. The husks should begin to smoke rapidly. Permit the salmon to smoke and cook until fully done—approximately 10 minutes on a high-temperature grill, but inspect the fillet periodically to verify doneness, as grill temperatures fluctuate.

Step 5

Distribute half of the salsa onto two plates, then utilize a spatula to detach the salmon from the skin, which will have adhered to the foil, and position it over the salsa. Garnish with the leftover salsa, sip a glass of wine, and savor the essence of summer.