Recipe by Chef Olivia Muniak
July 29, 2021
Grilled King Salmon & Sweet Corn
Chef Olivia Muniak shares this recipe originally prepared for the private "La Cura" Supper Club
"Summer pairing of King Salmon with fresh herbs and a smokey grill!"
- Chef Olivia Muniak
Preparations
Slowly defrost your salmon overnight in the refrigerator, wrapped in paper towels to wick any excess moisture, changing the paper towels as needed.
Create a prep-station for the corn: Slice the corn off the cobb into a medium bowl and set aside. Portion the tomatoes into two batches, leaving some whole, the others chop in half and set aside. Thinly slice the shallot into a small dish. Chop the fresno chili into slivers, removing the seeds if sensitive to heat.
Preheat grill to 450 degrees.
In a heavy bottomed skillet, drizzle with olive oil, and add the shallots. Using a microplane, grate the garlic into the pan. Sweat the garlic and shallots until they become fragrant (not browned or caramelized), add the tomatoes with a pinch of salt.
Once the tomatoes look a bit saucy, add the corn and give it a few stirs until it is brightly colored. Next add the fresno chili, and continue to cook for 2-3 mins. Turn off the heat, add the lemon zest & lemon juice. Add another pinch of flaky sea salt & fresh cracked pepper to taste.
Written by James Arthur
Co-Founder SEATOPIA
