Red Chile Rubbed Salmon With Toasted Corn Vinaigrette
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
36
Sourness
42
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Ancho Chile (powder)2 tsps
Cumin2 tbsps
Brown Sugar1 tsp
Cinnamon1 cup
Olive Oil1
Salt1 cup
Lime Juice (fresh)1 tbsp
Honey3 tbsps
Cilantro (chopped)Directions:
1
Red Chile Rub: Preheat grill to medium high
2
Combine ancho, cumin, brown sugar and cinnamon in a medium bowl
3
Brush salmon with olive oil and season with salt and pepper
4
Rub 1 tablespoon of the spice rub on 1 side of the salmon and grill, rub-side down until lightly golden brown, about 2 to 3 minutes
5
Turn over and continue grilling for 3 to 4 minutes for medium doneness
6
Toasted Corn Vinaigrette: In a large pot of boiling water, blanch the corn about 5 minutes
7
Place the ears on the grill until slightly charred on all sides, about 2 minutes
8
Remove from the grill and with a sharp knife, scrape the kernels into a small bowl
9
Whisk together the lime juice, jalapeno and honey until combine
10
Slowly whisk in the oil until emulsified
11
Season with salt and pepper and fold in the corn, onions and cilantro