| Title: | Southwestern Barbequed Salmon |
| Detail: | Serves 4
4 - 6 oz. Salmon Filets
4 Ears of Corn (unhusked)
1/2 Cup Barbeque Sauce (use Bottled, or SEE BELOW TO MAKE YOUR OWN)
2 Roasted Poblano Chiles, Stemmed, Peeled and Chopped
1 Cup Corn Salsa
1/8 Cup Parmesan Cheese, Grated
2 Garlic Cloves, Minced or Pressed
2 Bunches Cilantro, washed and steamed
1/4 Cup Olive Oil
1/8 Cup Raw Pumpkin Seeds, roasted in oven
1/4 Tsp. Salt
Cut tip of Corn Cobs off. Slit ear lengthwise, spread husk to expose ear and cut Cob off near stem. Remove Cob and all corn silk, being carful to keep Husk in tact. Reserve Corn for another use (like perhaps making corn salsa?). Baste inside of husk with BBQ Sauce and place Filets inside each Husk, wrap around to encase Salmon.
Prepare medium-hot Mesquite Charcoal grill. Meanwhile, for Spicy Green Chile Pesto, place Chiles, Parmesan, Garlic, Cilantro, Olive Oil, Pumpkin Seeds and Salt in blender and purée until just blended.
Place Salmon on hot grill and cook approximately 5 minutes on each side. Place Salmon on plate, spoon Pesto on top and sprinkle with Corn Salsa.
Serve with seasonal Vegetables, Mashed Potatoes and garnish with Lime.
** Spicy Barbeque Sauce ** (especially good on Salmon!) Makes about 3 cups
1 Tablespoon Garlic, minced or pressed
1 Large Onion, finely chopped
1 1/2 Tablespoon Olive Oil
1 14 oz. can Crushed Tomatoes
1/3 Cup Tomato Paste
1/4 Cup Red Wine Vinegar
1/4 Cup Worcestershire Sauce
1 1/2 tsp. (more or less to taste) Hot Sauce
1 Bay Leaf
1 Tablespoon Dried Oregano
1/4 tsp. (more or less to taste) Crushed Red Pepper
1/2 tsp. Dried Thyme
1 tsp. Lemon Juice
1 tsp. Lemon Zest
1/4 Cup Honey
Sauté Onion and Garlic in Olive Oil for about 3-5 minutes, or until tender. Stir in remaining ingredients and bring to a boil. Lower heat and simmer for about 30 minutes. Use for basting foods while grilling. |
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