Mike LangGrilling, Seafood, Vegetable

What’s on the Grill #151

Mike LangGrilling, Seafood, Vegetable

Grilled Salmon in Cork Husks!  OK, first things first.  Fennel.  You know, the magic herb which looks like the offspring of sister dill and brother onion.  You know, the primary ingredient in absinthe.  Well, in case you didn’t know, it’s great grilled.  In fact, it’s not just great, it’s amazing.  I thank my friend Gregg who turned me on to this deliciously grilled treat.

Grilled Fennel

Cut the the bulb in half and rub with salt, pepper, and olive oil.  Grill direct for 10 minutes (flipping half way through) and the another 15 indirect.  You will not be disappointed, promise.

Sorry for the detour, back to the main course.  This is actually the second time I have tried this.  The first time it turned out great, but the picture sucked.  This time it turned out great, and the pictures were…meh.  I find there is something incredibly difficult about photographing this dish while making it look…appetizing.  I’m not sure how much better I faired this time, but it will work.

Chopping PepperChopping Green Onion

I turn, once again, to Fish & Shellfish, Grilled & Smoked, for the recipe.  It’s easy, but the prep takes a little bit of time. 

Salmon Boat

Take four ears of corn, peel the husks and remove the corn.  Cut the kernels off of two of the ears of corn, and place in a bowl.  Add 1/2 diced red pepper, 3 tsp of capers, and 4 diced green onions.  Mix.  Take 4, roughly 6 ounce, salmon filets and place them inside the peeled husks.  Then add the corn mixture, evenly, to the inside of each of the 4 husks.  Top each corn pile with 1 tbls of butter and then tie the husks shut.

Salmon in husks, on the grill

Grill the husks for approximately 10 minutes direct and 10 minutes indirect.  The printed recipe called for less time, but I found mine over charcoal needed longer.  Once done, peel back the husks and eat.

Salmon in Husks, after the cookThe vault of goods

The corn mixture cooked inside the husks was amazing.  In fact, the whole thing was.  You could easily make a double batch of these for guests and do all of the prep in the morning.  They are easy, but look difficult and fortunately, they look good and taste good.

A full grill

One side note.  Yes, I had to use farm raised salmon.  I know, the color gives it away.  I was lazy on Sunday and couldn’t bring myself to drive any further than Meijer, which as usual let me down in spades.  I promise, it will never happen again.  Also, thanks to the following dinnertime supporting players: sweet potato, zucchini, and traditional grilled salmon.  It could not have been a meal without you.