| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
|
Ears corn, unshucked |
| 1 1/2 |
t |
Chipotle powder |
| 1 |
|
Stick unsalted butter |
|
|
softened |
| 3/4 |
lb |
Piece center-cut salmon |
|
|
fillet cut into 4 pieces |
|
|
each about 4 by 1 1/2 by |
|
|
1-inch |
| 4 |
|
Fresh epazote leaves |
|
|
chopped |
| 1 |
T |
Thinly sliced scallion |
|
|
Tomatillo salsa, recipe |
|
|
follows |
INSTRUCTIONS
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 powder 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 one 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. 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.) Yield: 2 servings Recipe by: Cooking
Live Show #8952 Posted to MC-Recipe Digest V1 #786 by "Angele and Jon
Freeman" <jfreeman@netusa1.net> on Sep 17, 1997
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