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BBQ Salmon over Corn & Pea Purees

A summer salmon recipe finished off with BBQ sauce and on the grill and served on top of corn & pea purees.
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Servings 6

Ingredients

  • 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

Instructions

  1. Season the salmon with salt, pepper & Old Bay seasoning.
  2. Heat a cast iron skillet to get it good and warm.
  3. Add the salmon skin side down and place in a 325 degree oven for 10 minutes.
  4. Remove the salmon from the oven, and brush it with your favorite BBQ Sauce. (I had some homemade Ancho BBQ sauce).
  5. Place the salmon flesh side down on your BBQ grill, flesh side down.
  6. Cook for 2 minutes. Let the salmon rest before serving.

Corn & Pea Puree

  1. Place the ears of corn with there stalks in water and soak for a good 10 minutes.
  2. Place the corn on your outside grill and cook for 12 minutes or so rotating a couple of times during cooking.
  3. When the corn is cool enough to handle, place into a food processor with some salt and pepper.
  4. Blend until pureed.
  5. Pour the pureed corn into a skillet.
  6. Add half of the coconut milk and cook until warmed through.
  7. For the peas, boil them for 2 minutes or so in water.
  8. Add to the food processor with salt and pepper and puree.
  9. Drop into a skillet and mix with the remaining coconut milk.
  10. 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.
  11. Serve and enjoy!