| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Ears corn; unshucked |
| 1 1/2 |
ts |
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 |
tb |
Thinly sliced scallion |
|
|
Tomatillo salsa (recipe follows) |
INSTRUCTIONS
ACCOMPANIMENT
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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