Salad of the Day by Georgeanne Brennan

Author:Georgeanne Brennan
Language: eng
Format: epub, azw3
Publisher: Weldonowen

15

JULY

GRILLED SALMON, YELLOW POTATO & CORN SALAD

Feast on summer seafood with big flakes of salmon and charred corn straight off the grill. To boil potatoes, put them in a large pot and cover with plenty of salted water. Bring to a boil, reduce the heat to medium-high, and cook the potatoes until tender when pierced with a small, sharp knife, about 20 minutes. Drain and let cool to the touch, about 15 minutes.

4 salmon fillets, about 5 oz (155 g) each, skin on and pin bones removed

1 cup (2 oz/60 g) tightly packed fresh basil leaves

½ cup (4 fl oz/125 ml) olive oil, plus more for brushing

Salt and freshly ground pepper

4 ears corn, husks and silk removed

½ lemon

½ lb (250 g) yellow all-purpose potatoes such as Yukon Gold or Yellow Finn, boiled until tender and chopped (left)

2 Tbsp finely chopped sweet onion such as Vidalia or Maui

1 cup (6 oz/185 g) yellow cherry tomatoes, halved

serves 4

Put the salmon fillets, skin side down, in a shallow dish. Combine the basil, ½ cup oil, ¼ cup (2 fl oz/60 ml) water, ½ tsp salt, and several grindings of pepper in a blender or food processor and process until smooth. Set aside half of the basil mixture for the dressing. Brush the other half over the flesh sides of the salmon. Cover and refrigerate for 30 minutes or up to 6 hours. Remove from the refrigerator 15 minutes before grilling.

Prepare a charcoal or gas grill for direct-heat cooking over medium-high heat. Brush the corn with olive oil. Grill, turning often, until the corn is lightly browned and crisp-tender, about 15 minutes. Transfer to a platter and let cool.

If using a charcoal grill, let the coals burn down to medium-low. If using a gas grill, reduce the heat. Arrange the fish in an oiled grill basket or place on a sheet of oiled heavy-duty foil, skin side down. Place the basket or slide the foil onto the grill. Cover the grill and cook until white droplets start to appear on the surface of the fish, about 8 minutes. Turn carefully and grill just until nicely seared, about 2 minutes. Transfer the fish to a platter, squeeze the lemon half over, tent with foil, and let stand for 5 minutes. »—›

Cut the kernels from the corn cobs and put them in a large bowl. Add the potatoes, onion, tomatoes, and reserved basil mixture. Toss gently to distribute and coat evenly. Remove and discard the skin from the salmon and flake the flesh into large chunks and add to the bowl. Toss again gently, taking care not to break up the salmon further. Taste and adjust the seasoning and serve.

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