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Grilled Ora King Salmon & Sweet Corn

Recipe by Chef Olivia Muniak

July 29, 2021

Grilled Ora King Salmon & Sweet Corn

Chef Olivia Muniak shares this recipe originally prepared for the private "La Cura" Supper Club

Celebrating Summer

Featuring all-star summer ingredients, sustainably raised Pacific Ora King Salmon with sweet corn, tomatoes and lots of fresh herbs. You get a touch of heat from the chilis and a punch of acid from the lemon. Best part is the recipe can be served hot or room temperature.

"Summer pairing of Ora King Salmon with fresh herbs and a smokey grill!"

- Chef Olivia Muniak

Grilled Ora King Salmon

Serves 4

4 filets of Seatopia Ora King Salmon
2 ears of corn
½ pint sun gold or cherry tomatoes
1 shallot
2 cloves garlic
1 Fresno chili
Handfuls of fresh herbs & greens: cilantro, mint, flat leaf parsley, arugula

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.

"In this recipe we grill the Ora King salmon in the classic summer setting with peak summer ingredients!"

- Chef Olivia Muniak

Set the corn mixture aside.


Oil the grates of the grill if needed, and prepare the salmon by brushing it with a few swipes of mayonnaise or aioli. Generously salt & pepper the fish and grill evenly on both sides until cooked to medium rare.

To Plate

Toss the corn mixture with whole leaves of fresh herbs (remove hearty stems). Then simply spoon the corn mixture over the salmon. This dish can be served hot or room temperature.

Follow Chef Olivia Muniak

For more exciting and delicious recipes, be sure to follow Food Stylist and Supper Club hostess of La Cura, Chef Olivia Muniak on Instagram:

Instagram: @oliviamuniak

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Ready to make this and other restaurant quality recipes at home?  

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Written by James Arthur

Co-Founder SEATOPIA

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