Salmon is our go to fish in our house. We find it to be the most flavorful of the fish. It is a firm and meaty fish which makes it so adaptable. I have tried so many salmon recipes. I just searched my site to see some of these recipes and in the last handful I have gone AROUND THE WORLD – I have gone to Israel, Thailand, Mexico, and Asia. I have not even left the first page of my search and I also find a burger and an appetizer. I think you get the idea of salmon’s versatility. So let’s see what I did to come up with this BBQ Salmon over Corn & Pea Purées.
Mirroring the versatility of the salmon, are all the different sides and toppings that can be added to the salmon. As you can see above, the Israeli recipe is served over cous cous. The Mexican flavored salmon is served over pasta with a Mexican tomato sauce. For this BBQ salmon recipe, I was aiming for a lighter compliment and not so starchy. I cooked the corn in its stalk on the outdoor grill to get a little char on the corn. The peas were quickly cooked in a pot of boiling water. Each of the vegetables were put into a food processor separately. I processed them until a purées was formed. Then, they were individually put into a skillet and I added salt, pepper and coconut milk to make the final purées.
A final note about the preparation is probably the biggest tip I can give you. If you want to make the perfect fish, find one cooking method and repeat again and again. For the perfect salmon, I normally sear it in a cast iron skillet for two minutes before moving it to a 325 degree oven and cook for 10 minutes. In this BBQ Salmon Recipe I reversed the cooking process. I began with 10 minutes of cooking in the oven. I removed the salmon from the oven, brushed it with BBQ sauce and then finished it for 2 minutes on the outdoor grill. The final product was perfectly moist and had the nice char from the grill.
The BBQ Salmon over a Corn & Pea Purées plated.
- 2 pounds of Salmon
- 1 – 2 tablespoons Old Bay Seasoning
- 1 tablespoon salt
- 1 tablespoon black pepper
- BBQ sauce for brushing
- 4 ears of corn
- 12 ounces of peas
- 4 – 6 ounces of coconut milk
- Salt and pepper to taste
- Season the salmon with salt, pepper & Old Bay seasoning.
- Heat a cast iron skillet to get it good and warm.
- Add the salmon skin side down and place in a 325 degree oven for 10 minutes.
- Remove the salmon from the oven, and brush it with your favorite BBQ Sauce. (I had some homemade Ancho BBQ sauce).
- Place the salmon flesh side down on your BBQ grill, flesh side down.
- Cook for 2 minutes. Let the salmon rest before serving.
- Place the ears of corn with there stalks in water and soak for a good 10 minutes.
- Place the corn on your outside grill and cook for 12 minutes or so rotating a couple of times during cooking.
- When the corn is cool enough to handle, place into a food processor with some salt and pepper.
- Blend until pureed.
- Pour the pureed corn into a skillet.
- Add half of the coconut milk and cook until warmed through.
- For the peas, boil them for 2 minutes or so in water.
- Add to the food processor with salt and pepper and puree.
- Drop into a skillet and mix with the remaining coconut milk.
- To plate the dish, place some of the corn puree on half of the plate and the pea puree on the other half. Top with the BBQ salmon.
- Serve and enjoy!