Recipes

Salmon Steaks with Fire-Roasted Corn Chowchow

Preparation & Cooking Time: Prep time: 30 minutes | Grilling time: 20 to 27 minutes
Serves: 4

Ingredients

Recipe by Jamie Purviance


  • 2 salmon steaks, each about 12 ounces and 1 to 1¼ inches thick, pin bones removed
  • Vegetable oil
  • 2 teaspoons kosher salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 2 ears fresh corn, husked
  • 1 medium red bell pepper
  • 1 medium jalapeño or serrano chile pepper
  • ? cup white distilled vinegar
  • ¼ cup packed brown sugar
  • 1 teaspoon mustard powder


Method

  1. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  2. Lightly brush the salmon on both sides with oil and season evenly with ½ teaspoon of the salt and the pepper. Cover and refrigerate while you prepare the chowchow.

  3. Lightly brush the corn, bell pepper, and jalapeño with oil, and then grill overdirect medium heat, with the lid closed, until softened and lightly browned, 7 to 9 minutes for the jalapeño and 10 to 15 minutes for the corn and bell pepper, turning occasionally. Remove from the grill and increase the temperature of the grill to high heat (450° to 550°F).

  4. Place the bell pepper and jalapeño in a bowl, cover with plastic wrap to trap the steam, and let stand for about 10 minutes. When cool enough to handle, cut the kernels off the cobs. Peel, seed, and finely dice the bell pepper and jalapeño.

  5. In a medium saucepan over medium-high heat, bring the vinegar, brown sugar, mustard powder, and the remaining 1½ teaspoons salt to a boil, stirring until the sugar is dissolved. Add the corn, bell pepper, and jalapeño. Simmer gently until the vegetables taste pickled, 2 to 3 minutes, stirring occasionally. Remove from the heat and, using a slotted spoon, transfer the chowchow to a serving bowl. Cover to keep warm.

  6. Grill the salmon steaks overdirect high heat,with the lid closed, until still slightly pink in the center, 10 to 12 minutes, turning once. Remove from the grill and serve warm with the chowchow.