…thanks to our good friend Bobby Flay!
We tried Grilled Salmon with Cherry Tomato, Charred Corn, and Basil Relish
- 4 ears grilled corn
- 2 tablespoons canola oil
- kosher salt and freshly ground black pepper
- 1 pint cherry or grape tomatoes, halved
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons extra-virgin olive oil (for the salmon)
- 2 tablespoons balsamic vinegar
- 3 tablespoons thinly sliced basil leaves, plus whole basil sprigs for garnish
- grilled salmon
- Heat grill to high.
- Pull the outer husks of the corn down each ear to the stalk end. Strip away the silk from each ear of corn by hand. Fold the husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.Brush the corn with the canola oil on all sides and season with salt and pepper. Grill until charred on all sides, about 8 minutes.
- Remove the corn from the water and shake off the excess. Place the corn on the grill, close the cover, and grill for 15 – 20 minutes, turning every 5 minutes or until the kernels are tender when pierced with a paring knife.
- Remove the cobs from the grill, remove husks, and let cool slightly. Remove kernels from the cobs and transfer to a medium bowl. Add the tomatoes, olive oil, vinegar, and sliced basil and season with salt and pepper. Let the relish sit at room temperature for 15 minutes before serving.
- For the salmon, brush the fillets on both sides with olive oil (2 tablespoons) and season with salt and pepper. Place the fillets on the grill, skin side down, and grill until golden brown and slightly charred, 3-4 minutes. Flip the fillets over and continue grilling for 2 to 3 minutes for medium. The fish should feel slightly firm in the center and will register 140 degrees F on an instant-read thermometer.
- Spoon the relish onto 4 plates and top with the salmon fillets. Garnish with basil sprigs.
For a side, Grilled Asparagus with Extra-Virgin Olive Oil, Feta Cheese, and Black Pepper.
- Grilled asparagus (need 1.5 pounds fresh asparagus, 3 tablespoons olive oil, kosher salt & ground pepper)
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon coarsely ground black pepper
- 1/2 teaspoon kosher salt
- 6 ounces feta cheese, crumbled
- To trim the asparagus, snap the spears with two hands; the tough part should break right off. Place the asparagus on a baking sheet, toss with the oil, and season with salt and pepper. Grill the asparagus, perpendicular to the grates of the grill, for 3-5 minutes on each side or until just crisp-tender.
- Transfer the asparagus from the grill to a large platter. Add the oil, pepper, and salt, and toss to combine.
- Top the asparagus with the feta, and serve immediately.
SO DELICIOUSLY AWESOME!
That’s all I have for tonight. On a more serious note, everyone please please please say a prayer for this Wilmington family that lost a son and brother this week, and the countless other friends and family members affected by this horrible tragedy. Definitely feeling the Sunday night blues right now – it’s been a tough week all around.