Grilled Salmon In Corn Husks Recipes

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SALMON IN CORN HUSKS



Salmon in Corn Husks image

Provided by Marcela Valladolid

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

1 cup water
1/2 cup long-grain white rice
2 tablespoons unsalted butter
1/2 cup minced leeks, white and pale green parts only
3 ounces fresh shiitake mushrooms, stems discarded and chopped
Salt and freshly ground black pepper
4 (6-ounce) skinless, center cut salmon fillets
8 corn husks, soaked in water for 30 minutes
2/3 cup clam juice
1/2 cup dry white wine
1 1/2 cups Mexican crema or creme fraiche
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons chopped fresh cilantro leaves
Salt and freshly ground black pepper
Salt and freshly ground black pepper

Steps:

  • In a medium saucepan, bring the water and rice to a boil over medium-high heat. Reduce the heat to medium and simmer, uncovered, for 18 minutes. Remove from the heat and drain excess liquid, if necessary. Transfer the rice to a medium bowl.
  • Melt the butter in heavy medium skillet over medium-low heat. Add the leeks and cook until softened, about 4 minutes. Add the mushrooms. Cover the skillet and cook, stirring occasionally, until the mushrooms release their juices, about 5 minutes. Uncover the skillet. Increase the heat to medium-high, and continue to cook until the liquid evaporates, about 3 minutes. Stir the mushroom mixture into the rice and mix well. Season with salt and pepper, to taste.
  • Preheat the oven to 375 degrees F. Season salmon fillets on both sides with salt and pepper, to taste. Working in batches, put 2 corn husks lengthwise in front of you with the wide side in front of you, overlapping each other on the long sides. Divide the rice into quarters. Put 1/4 of the rice in the center of the husks. Put 1 salmon fillet on top. Fold the long sides and ends over the rice and salmon filling. Tie with kitchen string. Continue with remaining rice, salmon, and corn husks. Arrange them on a baking sheet and bake until the salmon is fully cooked, about 25 minutes. Serve with dill sauce.
  • Dill Sauce: Combine the clam juice and wine in heavy small saucepan. Bring to a boil over high heat until reduced to 1/3 cup, about 5 minutes. Reduce the heat to medium and whisk in the crema. Simmer until reduced to 1 cup, about 5 minutes. Remove from the heat, then stir in the dill and cilantro. Season with salt and pepper, to taste.

GRILLED FRESH SWEET CORN ON THE COB IN HUSKS



Grilled Fresh Sweet Corn on the Cob in Husks image

Check out my herbed butter Recipe #66040 or Recipe #88873 to brush on the corn. Prep time includes soaking time which is done in ice water to keep the sugars in the fresh corn from turning into starch.

Provided by Rita1652

Categories     Corn

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 2

4 ears sweet corn
ice cold water

Steps:

  • Gently peel husks back to within 2 inches of the base.
  • Remove silk and smooth husks back into place, completely covering kernels.
  • Fill a sink with ice water and soak corn for 30 minutes.
  • Drain and shake off excess water.
  • The cold water stop the sugars in the corn from turning to starch.
  • Preheat grill.
  • Generously oil the grill to prevent sticking.
  • Grill directly over medium to medium-hot coals 5 inches from the heat, turning occasionally, until tender-- 15 minutes.
  • Open carefully and brush on melted butter and season with salt or Check out my herbed butter.

Nutrition Facts : Calories 77.4, Fat 1.1, SaturatedFat 0.2, Sodium 13.5, Carbohydrate 17.1, Fiber 2.4, Sugar 2.9, Protein 2.9

GRILLED SALMON WITH CORN AND MUSHROOMS



Grilled Salmon with Corn and Mushrooms image

When I cook at home, I like to make simple, ingredient-focused dishes, and this grilled fish is one of my favorites. You can use any kind of wild salmon, but when you buy Wild King, you know it's going to be good.

Provided by Anita Lo

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 cup mixed mushrooms, such as shiitake, cremini, chanterelles
3 ears sweet corn
1 teaspoon tarragon, chopped
1 tablespoon chives, chopped
1/2 cup chicken stock, or clam juice
4 tablespoons butter
Juice of ½ lemon, plus additional for serving
4 5.5-oz salmon fillets, skin-on (156 g each)
kosher salt
Freshly ground black pepper
2 tablespoons neutral oil, such as canola or grapeseed

Steps:

  • Prepare the vegetables: Clean the mushrooms with a dry cloth, then cut off the stems (if using shiitakes) and cut into bite-sized pieces. Set aside. Peel the corn and remove the cornsilk. Then cut the kernels directly into a bowl, starting at the top of the husk and moving down.
  • For the sauce: Preheat a dry skillet on high heat for 1 minute. While the pan is heating, prepare the tarragon by removing the leaves (save the stems for making stock), then finely chop. Trim the chives (save the ends for making stock), then finely chop. Set aside. Add oil to the heated skillet and add mushrooms. Season with salt and pepper and cook until lightly browned. Add the corn, followed by chicken stock or clam juice, and bring to a boil. Add butter while the sauce is boiling to emulsify and create a sauce. Season to taste with salt and pepper, then add the lemon juice. Add the herbs and set aside.
  • Grill the salmon: Preheat grill on high heat with the lid on. Season salmon with salt and pepper and coat with oil on both sides. Scrape the grill clean and lightly swipe with an oiled rag. Place the fish on the grill, skin side down, and grill 2-3 minutes with the lid closed. Then use a large fork to flip and turn salmon 45 degrees to make cross hatching grill marks. (The salmon should not stick when it's ready to be flipped.) Cook 2-3 more minutes; salmon will be done when it's opaque in appearance and firm to the touch while translucent in the middle. Remove and set aside.
  • Plate the dish: Divide the corn and butter sauce among 4 plates and top each with a piece of salmon. Spritz the salmon with lemon just before serving.

GRILLED SALMON WITH BACON AND CORN RELISH



Grilled Salmon with Bacon and Corn Relish image

You are really going to love this exciting and vibrant new way to use salmon. It's dressed up with an easy and summery relish. Did I mention there will be bacon? Oh, yeah.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 45m

Yield 2

Number Of Ingredients 12

6 slices bacon, cut crosswise into 1/2-inch pieces
2 ears white corn
¼ cup chopped green onions - white and light green parts separated from green tops
¼ cup diced red bell pepper
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons olive oil
1 tablespoon rice vinegar, or more to taste
½ teaspoon vegetable oil
2 (8 ounce) center-cut boneless salmon fillets
1 pinch cayenne pepper, or to taste
1 cup fresh spinach leaves

Steps:

  • Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
  • Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
  • Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.
  • Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.
  • Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
  • Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.
  • Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.

Nutrition Facts : Calories 604.5 calories, Carbohydrate 20.2 g, Cholesterol 140.8 mg, Fat 33.1 g, Fiber 3.5 g, Protein 56.6 g, SaturatedFat 8.2 g, Sodium 754.8 mg, Sugar 4 g

GRILLED SALMON IN CORN HUSKS



Grilled Salmon in Corn Husks image

Provided by Reed Hearon

Categories     Fish     Garlic     Herb     Backyard BBQ     Salmon     Corn     Hot Pepper     Summer     Grill     Grill/Barbecue

Yield Serves 2

Number Of Ingredients 15

2 large ears corn, unshucked
1 stick (1/2 cup) unsalted butter, softened
a 3/4-pound piece center-cut salmon filet, cut into 4 pieces (each about 4 by 1 1/2 by 1 inch)
4 fresh epazote leaves*, chopped
1 tablespoon thinly sliced scallion
Accompaniment: Tomatillo Salsa
1 1/2 teaspoons chipotle rub
For the chipotle rub:
1/4 cup dried Mexican oregano*
1/4 cup corn oil
5 dried chipotle chiles*, stemmed, seeded, and deveined (wear rubber gloves)
5 ancho chiles*, seeded and deveined (wear rubber gloves)
25 garlic cloves
1 1/2 cups coarse salt
available at Mexican markets and some specialty produce markets.

Steps:

  • To make the salmon:
  • Prepare grill.
  • Shuck corn, reserving largest outer husks (about 20 to 24) for wrapping salmon and tearing some remaining husks lengthwise into narrow strips for tying packages. Grill corn on a rack set 5 to 6 inches over glowing coals, turning it frequently, until browned (not blackened) all over, about 12 minutes, and cool to room temperature. Cut kernels from cobs (there will be about 1 3/4 cups) and in a bowl stir together with chipotle rub and butter until combined well.
  • On a work surface arrange 5 to 6 large husks side by side, overlapping long sides. Arrange a salmon piece in the center with length parallel to long sides of husks and top with on fourth corn mixture, one fourth epazote, and one fourth scallion. Fold long sides and ends of husks over filling and tie with strips of husks. (Don't be a perfectionist about this. If it's not possible to fold in ends of husks, tie off each end and middle with husk strips.) Make 3 more packages in same manner with remaining husks, corn mixture, epazote, and scallion.
  • Grill packages around edges (to avoid hottest part of coals) of a rack set 5 to 6 inches over glowing coals, covered, turning them once, until husks are charred and salmon is just cooked through, about 6 minutes on each side. (Packages may open while cooking, and butter might drip, causing flare-ups.)
  • Serve salmon packages with salsa.
  • To make the chipotle rub:
  • In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
  • In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
  • Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set a lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using.) Makes about 3 1/4 cups.

GRILLED CORN IN HUSKS



Grilled Corn in Husks image

If you're new to grilling corn in the husk, season the ears with butter, Parmesan cheese and parsley. It's especially good! Be sure to give the corn a long soak before putting it on the grill. Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 4

4 large ears sweet corn in husks
1/4 cup butter, softened
2 tablespoons minced fresh parsley
1/4 cup grated Parmesan cheese

Steps:

  • Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Soak in cold water for 20 minutes; drain. Pat corn dry. Combine the butter and parsley; spread over corn. Rewrap corn in husks and secure with string., Grill corn, covered, over medium heat until tender, turning often, 20-25 minutes. Serve with cheese.

Nutrition Facts : Calories 196 calories, Fat 9g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 186mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

SEA BASS GRILLED IN CORN HUSKS WITH COMPOUND BUTTER



Sea Bass Grilled in Corn Husks With Compound Butter image

This recipe is from a Cuisine magazine. Cooking fish in corn husk packets poaches and steams the fish so that you don't have to turn it over. The corn husks also make a neat presentation since the fish is served in the packet. Note: I have included the nutritional breakdown in the recipe because Zaar is calculating based on the 3 butter recipes included. You will only use 2 tsp. butter per fish, but I am including 3 choices which all work well with this fish. These compound butters can be made in advance and can be frozen and cut into medallions as needed. When these butters melt, they become a sauce, not just melted butter and taste good on a variety of meats, vegetables and pasta.

Provided by CookGordon

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

4 (4 ounce) sea bass fillets (or other whitefish)
12 corn husks, soaked in hot water for 5 minutes (sanitizes and prevents burning on grill)
salt and pepper
1/2 cup unsalted butter
2 tablespoons tomato paste
2 tablespoons fresh basil, chopped
1/2 cup unsalted butter
1 tablespoon fresh cilantro, chopped
1 teaspoon fresh lime juice
1 teaspoon lime zest, minced
1/2 cup unsalted butter
1 tablespoon shallot, minced
1 teaspoon fresh lemon juice
1 teaspoon lemon zest, minced

Steps:

  • To make the Compound Butter -- Beat room temperature butter with a fork until creamy. Once it is smooth, add remaining ingredients and blend until all the ingredients are distributed evenly throughout the butter. Place a square of plastic wrap (like Saran Wrap) on the counter and mound the butter in a line down the center. Shape the butter into a cylinder and wrap the plastic around the butter, rolling it back and forth to shape. Twist the ends tightly and pull them at the same time, this forms a perfectly round, smooth log. Refrigerate or freeze until firm.
  • To prepare the fish -- Soak 12 of the larger outer husks in hot water for 5 minutes. Put two soaked husks on work surface, one on top of the other. The two layers will keep the fish from burning. Place fish fillet centered in the cradle of the husk.
  • Season the fish well with salt and pepper. Now, place a slice of compound butter (approx. 2 tsp.) on top of the fish.
  • Place another husk on top of the fish and tuck into bottom husk. Make the pouch as gap-free as possible. Secure both ends of the packet with soaked cotton string.
  • Grill packets over medium heat. They'll poach and steam in the packets so you don't need to turn them over.
  • Cook about 10 minutes per inch of thickness.
  • To serve, present fish in the grilled corn husk. Remove one knot and pull back top husk (like it's on a hinge).
  • Doneness: If you're unsure about the timing test for doneness, use an instant read thermometer. Insert it through the packet into the thickest part of the fish. It's done when temp hits 125 - 130°F.
  • Nutritional Information per serving: Calories 130: Total Fat 7(G): Calories from fat: 49%: Sodium 257(MG): Carb 0(G).

Nutrition Facts : Calories 730.9, Fat 71.4, SaturatedFat 44.3, Cholesterol 229.9, Sodium 151, Carbohydrate 2.4, Fiber 0.5, Sugar 1.1, Protein 22.2

GRILLED CORN IN HUSKS



Grilled Corn in Husks image

Seasoned with butter, Parmesan cheese and parsley, Grilled Corn in Husks is especially good. Be sure to give the ears a long soak before putting them on the grill. Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor.

Provided by Allrecipes Member

Time 40m

Yield 4

Number Of Ingredients 4

4 ears sweet corn, in husks
¼ cup butter, softened
2 tablespoons minced fresh parsley
¼ cup grated Parmesan cheese

Steps:

  • Carefully peel back husks from corn to within 1 in. of bottom; remove silk. Combine the butter and parsley; spread over corn. Rewrap corn in husks and secure with string. Soak in cold water for 20 minutes; drain.
  • Grill corn, covered, over medium heat for 20-25 minutes or until tender, turning often. Serve with Parmesan cheese.

Nutrition Facts : Calories 246.9 calories, Carbohydrate 27.5 g, Cholesterol 34.9 mg, Fat 14.6 g, Fiber 3.9 g, Protein 6.7 g, SaturatedFat 8.4 g, Sodium 180.7 mg, Sugar 4.7 g

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