Grilled Salmon with Miso-Corn Salad and Salsa

I cannot eat this corn salad enough times in my life. Nor can I catch too many fish in the great Gulf.

Some delights in life are new each and every time. Each summer day in New Orleans is a bright sauna to step into—and gratitude in each oak tree’s shade.

Grilled Salmon with Miso-Corn Salad

Adapted from Food and Wine Magazine

MISO VINAIGRETTE

2 tablespoons white miso

1 tablespoon soy sauce

1 tablespoon unseasoned rice wine vinegar

1 teaspoon toasted sesame oil

1 teaspoon lime zest plus 2 tablespoon fresh lime juice (from 1 lime)

1 teaspoon light brown sugar

1/2 teaspoon grated peeled fresh ginger (from 1 [1-inch] piece)

1 small jalapeño or serrano chile, seeded and finely chopped (optional)

3 tablespoons canola oil

SALAD

3 medium ears fresh yellow corn, shucked

4 medium scallions

2 tablespoons canola oil, divided

12 dry-packed U12 sea scallops (about 1 pound) (we used salmon filets- an entire Costco salmon)

1/4 teaspoon kosher salt

1 cup cooked and shelled fresh or frozen edamame

1 cup halved cherry or grape tomatoes

3 small red hot peppers (dedo de moca), chopped

2 tablespoons fresh small basil leaves or mint leaves, or a combination of both, torn, plus more for serving

2 teaspoons toasted sesame seeds, divided

Make the miso vinaigrette (make a double batch of this if you want to do a variety with salmon)

Whisk together miso, soy sauce, vinegar, sesame oil, lime zest and juice, brown sugar, ginger, and jalapeño, if using, in a small bowl until miso is dissolved. Whisk in canola oil in a slow, steady stream until well combined. Set aside, or cover and refrigerate up to 1 week.

Make the salad

Preheat a grill to high (450°F to 500°F), or heat a grill pan over high. Brush corn and scallions with 1 tablespoon canola oil, and place on grates (or grill pan). Grill, uncovered, turning occasionally, until just tender and slightly charred, about 4 minutes for scallions and 10 minutes for corn. Remove from heat. When cool enough to handle, cut corn kernels off cobs, and roughly chop scallions into 1/2-inch pieces; set corn and scallions aside.

Remove and discard the small side muscle from each scallop; rinse under cold running water, and pat dry. Thread 3 scallops on 2 parallel skewers, and repeat with remaining 9 scallops on 6 skewers. Brush scallops with remaining 1 tablespoon canola oil, and season both sides with salt. Grill scallops, uncovered, until grill marks appear, about 1 minute and 30 seconds. Turn scallops, and grill until desired degree of doneness, about 30 seconds for medium (warm translucent center). Remove from grill, and set aside. (For the salmon, pan-sear the salmon after soaking it for 24 hours in ½ -3/4 cup miso marinade, then put in oven to bake at 375 degrees for 15-20 minutes).

Toss together corn, scallions, edamame, and tomatoes in a large bowl. Add herbs, miso vinaigrette, and 1 teaspoon sesame seeds; toss to combine. Divide salad among 4 shallow bowls. Top each with a skewer of scallops, and/or salmon. Sprinkle with remaining 1 teaspoon sesame seeds and additional herbs.

Here is another amazing summertime snack—fresh garden salsa.

Tomato Salsa

Adapted from Food and Wine

1 lb tomatoes, diced

1 small green bell pepper, diced

½ red onion, diced

4 red chiles, I use dedo de moca Brazilian peppers

3 garlic cloves, minced

2 TB fresh cilantro, chopped

3 tsp Penzey’s Salsa and Pico spice

¾ tsp kosher salt

½ tsp black pepper

Stir all ingredients together, and voila! Salsa!