Cinco De Mayo Southwestern Barbecued Salmon Recipe

ingredients

4 salmon filets (6 ounce size)
4 ears corn (unhusked)
1/2 cup barbecue sauce
2 roasted poblano chiles, stemmed, peeled and chopped
1 cup corn salsa
1/8 cup Parmesan cheese, grated
2 cloves garlic, minced or pressed
2 bunches cilantro, washed and steamed
1/4 cup olive oil
1/8 cup raw pumpkin seeds, roasted in oven
1/4 teaspoon salt

directions

Cut tip of corn cobs off. Slit ear lengthwise, spread husk to expose ear and cut cob off near stem. Remove cob and all corn silk, being careful to keep husk in tact. Reserve corn for another use (like making corn salsa).

Baste inside of husk with BBQ sauce and place salmon filets inside each husk, wrap around to encase salmon. Prepare medium-hot mesquite charcoal grill.

Meanwhile, for spicy green chile pesto, place chiles, Parmesan, garlic, cilantro, olive oil, pumpkin seeds and salt in blender and puree until just blended.

Place salmon on hot grill and cook approximately 5 minutes on each side. Place salmon on plate, spoon pesto on top and sprinkle with corn salsa. Serve with seasonal vegetables, mashed potatoes and garnish with lime.

Recipe Source: Chimayo Grill in Newport Beach, CA

nutrition data

Nutritional data has not been calculated yet.

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