Grilled Salmon In Corn Husks Recipes

GRILLED SALMON WITH CORN AND MUSHROOMS

Steps:

• Prepare the vegetables: Clean the mushrooms with a dry cloth, then cut off the stems (if using shiitakes) and cut into bite-sized pieces. Set aside. Peel the corn and remove the cornsilk. Then cut the kernels directly into a bowl, starting at the top of the husk and moving down.
• For the sauce: Preheat a dry skillet on high heat for 1 minute. While the pan is heating, prepare the tarragon by removing the leaves (save the stems for making stock), then finely chop. Trim the chives (save the ends for making stock), then finely chop. Set aside. Add oil to the heated skillet and add mushrooms. Season with salt and pepper and cook until lightly browned. Add the corn, followed by chicken stock or clam juice, and bring to a boil. Add butter while the sauce is boiling to emulsify and create a sauce. Season to taste with salt and pepper, then add the lemon juice. Add the herbs and set aside.
• Grill the salmon: Preheat grill on high heat with the lid on. Season salmon with salt and pepper and coat with oil on both sides. Scrape the grill clean and lightly swipe with an oiled rag. Place the fish on the grill, skin side down, and grill 2-3 minutes with the lid closed. Then use a large fork to flip and turn salmon 45 degrees to make cross hatching grill marks. (The salmon should not stick when it's ready to be flipped.) Cook 2-3 more minutes; salmon will be done when it's opaque in appearance and firm to the touch while translucent in the middle. Remove and set aside.
• Plate the dish: Divide the corn and butter sauce among 4 plates and top each with a piece of salmon. Spritz the salmon with lemon just before serving.

SALMON IN CORN HUSKS

Steps:

• In a medium saucepan, bring the water and rice to a boil over medium-high heat. Reduce the heat to medium and simmer, uncovered, for 18 minutes. Remove from the heat and drain excess liquid, if necessary. Transfer the rice to a medium bowl.
• Melt the butter in heavy medium skillet over medium-low heat. Add the leeks and cook until softened, about 4 minutes. Add the mushrooms. Cover the skillet and cook, stirring occasionally, until the mushrooms release their juices, about 5 minutes. Uncover the skillet. Increase the heat to medium-high, and continue to cook until the liquid evaporates, about 3 minutes. Stir the mushroom mixture into the rice and mix well. Season with salt and pepper, to taste.
• Preheat the oven to 375 degrees F. Season salmon fillets on both sides with salt and pepper, to taste. Working in batches, put 2 corn husks lengthwise in front of you with the wide side in front of you, overlapping each other on the long sides. Divide the rice into quarters. Put 1/4 of the rice in the center of the husks. Put 1 salmon fillet on top. Fold the long sides and ends over the rice and salmon filling. Tie with kitchen string. Continue with remaining rice, salmon, and corn husks. Arrange them on a baking sheet and bake until the salmon is fully cooked, about 25 minutes. Serve with dill sauce.
• Dill Sauce: Combine the clam juice and wine in heavy small saucepan. Bring to a boil over high heat until reduced to 1/3 cup, about 5 minutes. Reduce the heat to medium and whisk in the crema. Simmer until reduced to 1 cup, about 5 minutes. Remove from the heat, then stir in the dill and cilantro. Season with salt and pepper, to taste.

GRILLED SALMON IN CORN HUSKS

Steps:

• To make the salmon:
• 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 packages. Grill corn on a rack set 5 to 6 inches over glowing coals, turning it frequently, until browned (not blackened) all over, about 12 minutes, and cool to room temperature. Cut kernels from cobs (there will be about 1 3/4 cups) and in a bowl stir together with chipotle rub and butter until 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 on fourth corn mixture, one fourth epazote, and one fourth scallion. Fold long sides and ends of husks over filling and tie with strips of husks. (Don't be a perfectionist about this. If it's not possible to fold in ends of husks, tie off each end and middle with husk strips.) Make 3 more packages in same manner with remaining husks, corn mixture, epazote, and scallion.
• Grill packages around edges (to avoid hottest part of coals) of a rack set 5 to 6 inches over glowing coals, covered, turning them once, until husks are charred and salmon is just cooked through, about 6 minutes on each side. (Packages may open while cooking, and butter might drip, causing flare-ups.)
• Serve salmon packages with salsa.
• To make the chipotle rub:
• In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
• In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
• Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set a lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using.) Makes about 3 1/4 cups.