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Grilled Salmon in Corn Husks Recipe

Grilled Salmon in Corn Husks Recipe

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Ingredients

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Nutrition

1216

Calories

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Ingredients:

Serving

2 large ears corn , unshucked
1 stick (1/2 cup) unsalted butter, softened
a 3/4-lb piece center-cut salmon filet, cut into 4 pieces (each about 4 by 1 1/2 by 1 inch)
4 fresh epazote leaves*, chopped
1 tbsp thinly sliced scallion
accompaniment: tomatillo salsa
1 1/2 tsp chipotle rub
1/4 cup dried mexican oregano
1/4 cup corn oil
5 dried chipotle chiles*, stemmed, seeded, and deveined (wear rubber gloves )
5 ancho chiles*, seeded and deveined (wear rubber gloves )
25 garlic cloves
1 1/2 cups coarse salt

Directions:

To make the salmon: Prepare grill.
Shuck corn, reserving largest outer husks (about 20 to 24) for wrapping salmon and tearing some remaining husks lengthwise into narrow strips for tying packages. Grill corn on a rack set 5 to 6 inches over glowing coals, turning it frequently, until browned (not blackened) all over, about 12 minutes, and cool to room temperature. Cut kernels from cobs (there will be about 1 3/4 cups) and in a bowl stir together with chipotle rub and butter until combined well.
On a work surface arrange 5 to 6 large husks side by side, overlapping long sides. Arrange a salmon piece in the center with length parallel to long sides of husks and top with on fourth corn mixture, one fourth epazote, and one fourth scallion. Fold long sides and ends of husks over filling and tie with strips of husks. (Don't be a perfectionist about this. If it's not possible to fold in ends of husks, tie off each end and middle with husk strips.) Make 3 more packages in same manner with remaining husks, corn mixture, epazote, and scallion.
Grill packages around edges (to avoid hottest part of coals) of a rack set 5 to 6 inches over glowing coals, covered, turning them once, until husks are charred and salmon is just cooked through, about 6 minutes on each side. (Packages may open while cooking, and butter might drip, causing flare-ups.)
Serve salmon packages with salsa.
To make the chipotle rub: In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set a lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using.) Makes about 3 1/4 cups.
La Parilla: The Mexican Grill, published by Chronicle Books.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1216.31 Kcal (5092 kJ)
Calories from fat	1093.74 Kcal
		% Daily Value*
Total Fat	121.53g	187%
Cholesterol	245.65mg	82%
Sodium	84937.34mg	3539%
Potassium	547.32mg	12%
Total Carbs	34.25g	11%
Sugars	3.49g	14%
Dietary Fiber	6.28g	25%
Protein	7.35g	15%
Vitamin C	18.8mg	31%
Vitamin A	1.1mg	38%
Iron	6.6mg	37%
Calcium	258.4mg	26%

Amount Per 100 g
Calories	241 Kcal (1009 kJ)
Calories from fat	216.71 Kcal
		% Daily Value*
Total Fat	24.08g	187%
Cholesterol	48.67mg	82%
Sodium	16829.39mg	3539%
Potassium	108.45mg	12%
Total Carbs	6.79g	11%
Sugars	0.69g	14%
Dietary Fiber	1.24g	25%
Protein	1.46g	15%
Vitamin C	3.7mg	31%
Vitamin A	0.2mg	38%
Iron	1.3mg	37%
Calcium	51.2mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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