2 roma tomatoes, seeded julienned and rough chopped
1 red onion, small
1 lime, juice and zest of
1 scallion
1 jalapeno pepper
1 clove garlic
1/2 bunch cilantro
1/4 cup extra virgin olive oil
1/8 cup sherry vinegar
kosher salt, as needed
cracked black pepper
1
Roast Corn:
2
Rub the corn with oil and season all sides with cumin, salt and pepper.
3
On medium high grill (or BBQ) roast corn until it begins to char lightly on the outside.
4
Remove corn from heat and set aside to cool.
5
With a knife, cut the kernels from the cob and place into a mixing bowl.
6
7
Salmon:
8
Lightly brush salmon on both sides with vegetable oil and season liberally with kosher salt and cracked black pepper.
9
Grill salmon fillet to desired doneness and serve immediately.
10
11
Salsa:
12
Peel and seed 2 Roma tomatoes, julienne and then rough chop the tomato, adding this to the corn.
13
Peel one small to medium red onion (you will only require 1/4) and fine dice and add 1/4 to the tomato and corn mixture.
14
With a microplane zest 1 lime, add this to the mix and squeeze the juice of the lime into the bowl.
15
Chop 1 scallion and add this to the mixture.
16
Seed and dice 1/4 to 1 whole jalapeno and add this to the mixture.
17
Chop 1 clove of fresh garlic as well as 1/2 bunch of cilantro and add this to the mixture.
18
Drizzle in 1/4 cup of extra virgin olive oil and a splash of sherry vinegar, season with kosher salt and cracked black pepper, toss and taste for seasoning.
2 roma tomatoes, seeded julienned and rough chopped
1 red onion, small
1 lime, juice and zest of
1 scallion
1 jalapeno pepper
1 clove garlic
1/2 bunch cilantro
1/4 cup extra virgin olive oil
1/8 cup sherry vinegar
kosher salt, as needed
cracked black pepper
Directions
1
Roast Corn:
2
Rub the corn with oil and season all sides with cumin, salt and pepper.
3
On medium high grill (or BBQ) roast corn until it begins to char lightly on the outside.
4
Remove corn from heat and set aside to cool.
5
With a knife, cut the kernels from the cob and place into a mixing bowl.
6
7
Salmon:
8
Lightly brush salmon on both sides with vegetable oil and season liberally with kosher salt and cracked black pepper.
9
Grill salmon fillet to desired doneness and serve immediately.
10
11
Salsa:
12
Peel and seed 2 Roma tomatoes, julienne and then rough chop the tomato, adding this to the corn.
13
Peel one small to medium red onion (you will only require 1/4) and fine dice and add 1/4 to the tomato and corn mixture.
14
With a microplane zest 1 lime, add this to the mix and squeeze the juice of the lime into the bowl.
15
Chop 1 scallion and add this to the mixture.
16
Seed and dice 1/4 to 1 whole jalapeno and add this to the mixture.
17
Chop 1 clove of fresh garlic as well as 1/2 bunch of cilantro and add this to the mixture.
18
Drizzle in 1/4 cup of extra virgin olive oil and a splash of sherry vinegar, season with kosher salt and cracked black pepper, toss and taste for seasoning.
19
20
Recipe courtesy of Ivy Bar + Kitchen.
21
Notes
Grilled Salmon with Roasted Corn & Tomato Salsa by Ivy Bar + Kitchen
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