Summer equals grilling! One of my favorite foods to grill is salmon. Sprinkled with a chili lime seasoning you have a delightful summer dish. Pair it with wilted greens cut from the garden this morning and grilled charred corn fresh from the cob and you have a summer barbecue sure to please everyone.
Fire up the grill and get the coals ready.
Rinse and pat dry four King or Coho Salmon fillets. Rub the salmon with some Cedar Oak Farms Salmon Rub, to taste.
Remove corn husks and silks. Spray the corn with butter flavored cooking spray. Salt and pepper to taste.
Place the corn and the salmon, skin side down, directly on the grill. Turn the corn every 3-4 minutes until all sides are charred. Total grilling time is approximately 15 minutes. Salmon should be fork tender.
When you are down to 5 minutes of grilling time start the greens.
Heat one tablespoon of oil in a 5-quart pot over moderately high heat. Add three minced garlic cloves and sauté until softened and fragrant. Add a bunch of chopped mustard greens that have been stemmed and center ribs have been removed. You can substitute any kind of greens. I used Kale pulled fresh from the garden. Season with salt, and pepper, and sauté while tossing to wilt. Once wilted add a fourth a cup of chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
There’s nothing like the smoky charred flavors of the corn and salmon that blend so nicely with the earthy green flavors of the mustard greens, or kale. So Good! – Ella
Grilled Salmon & Corn Served with Wilted Greens
• 1 pound salmon fillets
• 1-2 tablespoons salmon rub
• 2-3 large garlic cloves, minced
• 1 tablespoons olive oil
• 1 bunches mustard greens, stems and center ribs discarded, and leaves chopped
• Salt and pepper, to taste
• 1/4 cup chicken stock
- Rinse and pat dry the salmon fillets. Season with the chili lime seasonings.
- Heat oil in a 5-quart pot over moderately high heat until hot and sauté garlic until softened and fragrant.
- Add the mustard greens. Season with salt, and pepper, and sauté while tossing to wilt.
- Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
- Serve with grilled charred corn on the cob.