Serves 6
Here's a perfect example of how nature seasonally produces ingredients that are meant to be together. Warm summer air, wild salmon, and fields of sweet white corn, it's the perfect time to light the BBQ. Wild salmon has a different diet than farm raised salmon and is far superior in flavor.
Salmon Ingredients:
3.5 oz. (1
jar) Raptor Salmon Rub
6 8-oz. Salmon Filets
4 oz. Olive Oil
Ratatouille Ingredients:
3 Ears White Corn
1 Sweet Purple Torpedo Onion
1 Red Bell Pepper
1 Orange Bell Pepper
1 Summer Squash
1 Heirloom Variety Tomato
1 tsp. Garlic (chopped)
½ cup Basil (chopped)
1 tbs. Extra Virgin Olive Oil
Salt and Pepper to taste
White Corn Sauce Ingredients:
6 Ears White Corn
1 Sweet Yellow Onions
2 cups Corn Stock (juice from boiled corn cobs)
1 tbs. Butter
Salt and Pepper to taste
Meat Preparation
Brush the salmon with olive oil and rub with Raptor Salmon Rub. On a medium high heated BBQ grill the fish until medium rare. (Three minutes on each side.) Remove the fish from the grill and serve with sweet white corn sauce and ratatouille.
Ratatouille
Slice the corn kernels off the cob. Small dice all the vegetables the exact size of the corn kernels. In a large sauté pan heat the extra virgin olive. Start with the peppers and onion. Cook for a minute then add the corn kernels and cook for another two minutes. Finish with the summer squash, tomatoes, basil, garlic, salt, and pepper.
White Corn Sauce
Cut the corn off the cobs and save the cobs for corn stock. Slice the onions and sauté in the butter in a medium sized saucepot until soft and tender, but still translucent without any color. Add the white corn kernels and the garlic and sauté for two minutes. Add the corn stock and simmer for five minutes. In a blender or food processor blend the mixture until smooth. Strain the corn broth through a fine mesh and season.
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