Chipotle Salmon Over Grilled Corn

This is one more of the videos I created for Social Snacks. As you see, it’s not my kitchen (or exactly my style), but it’s a great recipe that I’ve made over and over again. I had this idea of making a bed of esquite, which is my favorite Mexican dish and consists basically of corn in a broth made of corn husks and lemon, to top it with a salmon. This is something similar, but not quite. It’s basically roasted corn with smoked paprika, and I added a salmon fillet glazed with chipotle and honey that goes in the oven right on top of the corn after the corn has been roasted. And it’s delicious. One thing I love about Americans is how they like to put a name on everything not-American to make it seem more genuine. Apparently here, they think that elote is what in Mexico we call a dish of corn preparation, with mayo, cheese, and chili. So some restaurants call it: elote style corn, which basically translates to: corn style corn. We like our elotes with mayo, cheese, and chili, and we don’t need a name for it, so get over it.

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Chipotle Honey Salmon over Roasted Corn

  • 1 lb salmon
  • 3 chipotle chiles in adobo sauce
  • 1/3 cup honey
  • 1/3 cup coconut oil
  • 2 Tbsp soy sauce or tamari
  • 4 corns on the cob
  • kosher salt
  • black pepper
  • smoked paprika

Preheat oven to 420º. Cut out the corn from its cob, place on a bowl, mix with salt, pepper, and smoked paprika. Place on a sheet pan and roast for 20min. Mix chipotles, honey, soy sauce, and coconut oil in a food processor. Season salmon with salt and pepper. Pour the sauce over the salmon and rest for 30 minutes. Place it over the corn, turn the broiler on, and bake for 10 minutes, or until ready, but not dry. Serve with lemon wedges. 

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Español:

Los gringos aman ponerle nombre a todo lo no “Americano” para hacerlo parecer más genuino. Tenemos un restaurante de carnes y cosas ahumadas que nos encanta en Chicago, pero lo más rico es una guarnición que le llaman: elote style corn. Básicamente, elote al estilo elote. Y nos da mucha risa. Parece que la gente aquí entiende que le llamamos a nuestra preparación de elotes con mayonesa, chile y queso, elote. Porque no entienden que esa es la única forma en la que un elotes se debe comer, y no necesitamos un nombre particular para ese “platillo.” En fin, este elote se sazona con paprika ahumada y se rostiza en el horno, luego se le pone un salmón marinado en miel y chipotle, se vuelve a meter al horno, y !listo! Súper fácil, y de mis platillos favoritos.

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Salmón al Chipotle sobre Elote 

  • 0.5k salmón fresco
  • 3 chipotles en salsa de adobo (de una latita)
  • 1/3 T miel de abeja
  • 1/3 T aceite de coco
  • 2 Cda soya o tamari
  • 4 elotes
  • sal kosher
  • pimienta negra
  • paprika ahumada

Se precalienta el horno a 220º. Se desgranan los elotes y se sazonan con sal, pimienta, aceite de olivo, y paprika. Se ponen en una charola o recipiente para el horno, en una sola capa, y se hornean por 20-30 minutos. De mientras, se muele en la licuadora los chipotles, miel, aceite de coco y soya. El salmón se sazona con sal y pimienta y se cubre con la marinada. Se deja reposar 30 minutos. Se saca el elote y se coloca el salmón encima. Se prende la parrilla del horno y se deja cocer 10 minutos aprox, o hasta que quede listo, pero no seco.  Se sirve como sale, con rebanadas de limón a un lado.

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2 Comments

Add yours →

  1. Oh this looks really nice – I love the way you write recipes. Thanks so much for sharing. I’m saving this to try at home for sure 🙂

    Like

  2. Mmmmmmmm me urge hacerlo !!!!
    Se ve delicioso grcias

    Like

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