Grilled Salmon with Heirloom Tomato and Grilled Corn Salad

Ok, back from Carmel and I'm finally warm!  Note to future Carmel vacationers.....bring more layers than you think you need.  Seriously, it's a beautiful, quite charming AND there are some great restaurants for your enjoyment.  A few dishes worth noting: Basil's Caprese Salad (heirloom tomatoes and buffalo mozzarella, drizzled in olive oil and balsamic vinegar, sprinkled with basil)......this very popular salad was differentiated by stuffing the round of mozzarella with a tablespoon of marscapone...to die for!  La Bicyclette's Piquillo Pepper Soup with just a touch of cream....amazing.  If I find any recipes for the above, I'll post later.  Meanwhile, knock yourself out making up your own, but please share.

So, back to reality.  Tonight's dinner will be simple, fresh and not too caloric....we way overate last week and not nearly enough exercise to compensate.  This is one of our normal week night dinners, fish and salad. The salad is easy and delicious, I have edited it down from the recipe in Bon Appetit, July 2010, as their recipe serves 10-12.

Heirloom Tomato and Grilled Corn Salad, serves 2 (with some left over!), Total time:  1.5 hours*
*If you don't have 2 hours to prepare this (because of the soaking time) you can cut the corn off the cob and saute for 3 minutes in a skillet in olive oil or butter.  Still delicious!

1 tbsp Champagne vinegar or white wine vinegar
1 tbsp extra-virgin olive oil
1/2 tsp chopped garlic
1 tbsp finely chopped fresh basil
2 ears fresh corn, in the husk
1 small heirloom tomato cut into 1/2 inch pieces
1/3 cup heirloom cherry tomatoes
Coarse Kosher salt and freshly ground pepper

Cover corn in water for one hour.  While corn is soaking, mix vinegar and garlic in bowl.  Whisk in oil, then basil,  season with salt and pepper.  Prepare barbecue grill.  Grill corn in the husk for 15-20 minutes, turning often.  Husks will be charred. Cool corn.  Remove husk and silk, cut corn off the cob into a bowl, add tomatoes and toss with enough vinaigrette to coat.  Season with salt and pepper.


Grilled Salmon, serves 2, total time:  10 minutes

8-10 oz. fresh salmon

Olive oil for rubbing

Sea salt and freshly ground pepper

Lemon, sliced thinly

While corn is cooking, prepare salmon by rubbing both sides with olive oil, sprinkle with salt and pepper.  Place on grill, skin side up.   Grill 4 minutes a side, placing lemon slices on top when fish is flipped.  Salmon should be slightly dark in the center, so if your fish is thin, you might need to cook only 3 minutes per side.  Squeeze lemon juice over fish before serving if desired.

Bottom Line:  This is a great, simple, healthy dinner.  I loaded up on the salad, so I have one serving left over for tomorrow lunch.  You could easily serve four with this recipe.  If you're pressed for time, you can cook the corn in advance and refrigerate, but I would prefer to cut the corn off the cob and saute in a skillet for 3-4 minutes instead. If you're wanting a little more for dinner, add a green salad.