Salmon Filet with Cherry Tomatoes, Grilled Corn and Basil
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Salmon Filet with Cherry Tomatoes, Grilled Corn and Basil
Category
Seafood
Ingredients
- 6 salmon fillets, skinless and boneless
- 1 tablespoon Fustini’s Delicate SELECT olive oil
- salt and pepper
- 3 ears of corn, in the husk
- drizzle Fustini’s Butter olive oil
- 1 tablespoon finely minced red onion
- 2 pints cherry tomatoes, red and yellow, halved
- 2 tablespoons Fustini's Basil Crush olive oil
- 2 tablespoons Fustini’s Sicilian Lemon balsamic
- 10 to 12 leaves of fresh basil, chiffonade
Ingredients
Directions
- Rub salmon fillets with Fustini&rsquo,s Single Varietal olive oil and season with salt and pepper. Prepare a hot grill. Grill the corn until the husks are charred and the corn is cooked, turning over on the grill to be sure all sides are cooked. Carefully husk the corn and remove the kernels. Place the corn and the onion in a bowl and drizzle some of the Butter olive oil over and season with salt and pepper. Place the cherry tomatoes in a large bowl. Combine the Basil oil and Lemon Vinegar with a little salt and pepper. Pour over the tomatoes and let stand until ready to use. Place the salmon fillets on the hot grill and cook, turning once and flipping once until just cooked through - 10 minutes per inch of thickness. To serve, spoon some of the corn onto each of the 6 service plates. Spoon some of the tomatoes next to the corn. Place a salmon fillet on the edges of the vegetables and a good dollop of basil Chiffonade on top.