When I cook at home, I like to make simple, ingredient-focused dishes, and this grilled fish is one of my favorites. You can use any kind of wild salmon, but when you buy Wild King, you know it’s going to be good.
| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 cup mixed mushrooms, such as shiitake, cremini, chanterelles
- 3 ears sweet corn
- 1 teaspoon tarragon, chopped
- 1 tablespoon chives, chopped
- 1/2 cup chicken stock, or clam juice
- 4 tablespoons butter
- Juice of ½ lemon, plus additional for serving
- 4 5.5-oz salmon fillets, skin-on (156 g each)
- kosher salt
- Freshly ground black pepper
- 2 tablespoons neutral oil, such as canola or grapeseed
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 230 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 14 g |
| Cholesterol | 47 mg |
| Sodium | 285 mg |