Thursday, August 7, 2008

Ancho Chile-Brown Sugar Rubbed Wild Salmon with Grilled Corn Relish

Salmon with Corn Relish


I'm not sure when I discovered Mary's blog, Feeding Groom. But I can remember exactly the feeling I had when I started reading her posts. And then I read more, and then more. You know when you stumble on a blog, and you love it so much that you actually go back and try to reread all the posts?! I started bookmarking. And then I realized that I was bookmarking practically every single recipe. I even emailed her and said something like "who are you, and why are you making every single thing that I would want to make?"

One of the recipes that I bookmarked was, Sugar Rubbed Wild Salmon with Grilled Silver Queen Corn Relish, and one day, when all the planets aligned, and I had all the ingredients, I made it. Now, I am not sure if I had silver queen corn, but I had some lovely, fresh corn from my CSA, and since Mary is only about 2 hours away from me, it was possible that I had the same kind of corn she was talking about. All I can say is that the corn relish was amazing. My proportions were kind of wrong (I didn't have as much corn). Even though it called for three ears and that is exactly how many I had, I think I ended up with much less corn. See, it was three organic ears of corn. Organic corn = worms. Or at least it does in my CSA. When I pulled back the first husk, a big, plump worm, fell right on my counter! He was so big, he even made a loud plopping noise. After I screamed, and ran from the kitchen, I slowly made my way back. I'm not really afraid of worms, it's just I wasn't expecting to see one right at that moment. So, then I figured out that they were at the tip. So the next ear, I decided to cut a couple inches of the tip off before shucking, and ended up cutting a big worm in half!!! EWWWWW!! This whole corn relish thing was getting pretty dramatic. So, needless to say, I ended up with not that much corn after cutting off all possible worm infested areas, luckily I compost and this was not as wasteful as it sounds! At least I found out that farm living is probably not for me. I also thought the rub was a little strong, but it was only after rereading the directions, that I realized that you were only supposed to put the rub side on one side. I put it on both. So, I don't think I can be a judge of the rub, it was good, but I used too much.

Bookmarked


As I had this bookmarked, it is a perfect candidate for Bookmarked Recipes at Ruth's Kitchen Experiments. I'm not going to post the recipe, because I think everyone needs to go to Mary's blog and check it out. Be ready to start bookmarking!

10 comments:

Mary Coleman said...

I am beyond flattered!! Thank you so much, Pam. What a sweet thing for you to do and say!!
You have totally made my day!!
I asked my mom the other day if I was separated at birth from anyone other than her.
She choked on her olive.

Marjie said...

I don't care for crawly things anywhere near my food. I hunt and fish and harvest only within the walls of supermarkets, as a generality, because crawly things are less likely to be there. I'm so glad you survived your worm scare. I'd have freaked out, and my husband would have been ordered to "Deal With This! Now!!!"

Paula said...

Wow, that is a beautiful feast! I don't think I can say the same about the worm. When I read the words "big, plump worm", I literally cringed in my chair. *shiver* The "half" worm comments had me fighting back my gag reflex. I'm wimpy. Good for you, though, in sticking it out and salvaging the corn. Would love to hear more about your composting, too.

Grace said...

i adore corn, but seeing a worm squirming around on one turns my stomach immediately.
moving on. my brother just went fishing in alaska and came home with oodles of salmon, so i'm passing this recipe on to him because it sounds fantastic! :)

Mike of Mike's Table said...

The dish looks delicious (heck, the title was enough to catch my eye!), but rofl, yuck about the worms. I'm not squirmy about bugs, but if it were on my cutting board, I'm not sure what my reaction would be.

[eatingclub] vancouver || js said...

I would scream too! I once saw a little itty-bitty white pinworm in cauliflower and I ran.

Ths salmon rub sounds fantastic. I should bookmark this recipe too. Chile + brown sugar just sounds lovely.

Kevin said...

I have been enjoying the fresh summer sweet corn and this looks like a great way to serve it!

Mochachocolata Rita said...

loving the idea of corn relish...and whoa i havent heard of sugar rubbed salmon, but i surely wanna do some rubbing too

SweetDesigns said...

omg, I love salmon that looks wonderful. I will have to try that soon, with the relish it sounds amazing!

Ruth Elkin said...

I'm loving this!!!! totally making me drool!

Thanks for sending it over to the bookmarked recipes round up