Grilled Salmon with Corn and Grilled Romaine Lettuce

We got this fantastic salmon from SeaBear.  The salmon is Copper River Coho Salmon.  It was delivered fresh.  Copper River Coho has an orange red flesh which is firm and slightly milder, and delicate texture.  This is our favorite of all salmon.

Grilled Salmon
I used a local made barbecue sauce which has a little bite to it.  Place salmon on a platter and brush with barbecue sauce.  Heat the grill to 400 degrees Fahrenheit, place a piece of foil (we used grilling foil) on the grill.  Place salmon on the grill skin side up, cook for 5 minutes and then flip, add a little more sauce and grill for 5-7 more minutes.  The size of fish we grilled weighed about 6 ounces each.

Corn on the Cob
I cooked my corn in a pot of water on the stove.  The amount you cook it will depend a lot on how long the water boils for etc.  You want the corn to be tender but not mushy.  Serve with butter, salt and pepper.

Grilled Romaine Lettuce
Take 1 head of romaine lettuce, drizzle with olive oil, sprinkle with fresh ground pepper, sprinkle with garlic powder.  Place romaine on the grill over medium heat for 10 minutes.  Remove from grill sprinkle with Parmesan cheese.  Serve.  If needed add olive oil and some balsamic vinegar.

Corn Off the Cob

A year or so ago we read in Mother Earth News this really great tip for keeping corn.  All you have to do is cut the corn from the cob and freeze it.  You don't have to blanch it just cut and freeze.  We got some corn from a local supplier (we had some the other night and it was delicious) so we thought we would go back and get some more to freeze and have over the winter.

We use a seal a meal type system to freeze the corn.  We added about 2 cups per bag and ended up with 6 bags of corn for the freezer.  When you are ready to use just thaw it out a little dump it into a pan and cook just like you normally would for frozen corn.  Trust me when I say that this will be the best frozen corn you will ever eat in your life.  It tastes just like you were eating corn on the cob.

Put a cookie sheet down with a cutting board on top to cut the corn.

The corn ready for the freezer

I had to show these 2 ears of corn.  Corn is normally tapered to one end.  These get fatter on the end.  The bottom of the corn is on the right side and what would be the tapered end on the left.  I will call this alien corn.

Grilled Escolar, Green Beans, Corn on the Cob

We first experienced Escolar fish at our local fish market and restaurant.  It is a mild white fish that almost has a texture of a pork chop.  The fish is a very oily fish.

I took the fish, sprinkled it with salt and pepper and drizzled it with a little olive oil.  The fish was grilled at a high temperature for about 4 minutes per side.  I made a butter with a seafood seasoning that I picked up from the Blue Crab Bay Co. (which contains lemon peel, garlic, parsley, white pepper, chives, basil, cayenne).  I then topped the fish with this butter.

The green beans I steamed and then sauteed them with chopped walnuts, butter and a little oil.

The corn I just cooked in water and then served with butter.