Basil-rubbed Salmon with corn, bacon and bread salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 teaspoon(s) coarse sea salt |
8 to 10 large fresh basil leaves very finely minced |
1/2 lb fresh salmon fillet, skin on |
4 ear(s) fresh corn on the cob unshicked |
1 shallot finely minced |
1 1/2 teaspoon(s) dijon mustard |
2 tablespoon(s) red wine vinegar |
1/4 cup(s) extra virgin olive oil |
1/2 teaspoon(s) salt |
freshly ground black pepper |
1 medium size ripe tomato cored and diced into 1/2 inch pieces |
2 1 inch thick slices artisan bread, toasted |
1/2 cup(s) packed fresh basil leaves |
Directions:
1. To prepare salmon: in small bowl, use fingers to rub salt and basil together until salt is perfumed and tinged green. Spread into flesh side of salmon fillet. Cover. Return salmon to refrigerator. To cook corn: Bring stockpot water to a boil. Cook corn in husks for 4 minutes. Drain. Cool. To cook bacon: Heat saute pan over medium-high heat. Add bacon. Cook, gradually reducing heat to low as fat renders and pools in pan, until bacon is browned and crisp. Drain on paper towel. Set aside. To prepare vinaigrette: In large salad bowl, whisk together shallot, mustard, vinegar, olive oil, salt and pepper. Set aside. To make salad: Husk corn. Discard silk. Grasping stem of each ear of corn, hold over bowl with vinaigrette. Using sharp chef's knife, slice off kernels into bowl. Add tomatoes. Toss. Set aside. To grill salmon: Prepare medium-hot fire in gas or charcoal grill. Spread coals to sides of grill or turn off 1 side of gas burners. Place salmon, skin side down, on part of grill away from coals or lit burners. Cover grill. Cook for 10 minutes . Check doneness. To finish salad: Rip toasted bread into 1 inch croutons. Tear basil leaves. Toss with corn, tomatoes and bacon. To serve: Potion salad onto 4 dinner plates. Divide warm salmon fillet into 4 pieces. Remove skin. serve on top of salad.
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