Roasted Corn Salad and Sautéed' Salmon
With Cilantro aioli
8 ears fresh corn in husks
4 small yellow squash, diced
1 green bell pepper, diced
1 small red onion, chopped
4 cloves garlic, peeled and minced
½ cup chopped thyme
½ cup chopped oregano
2 limes, juiced
1 teaspoon white sugar
salt and pepper to taste
1 tablespoon hot sauce (optional)
¼ cup of olive oil
Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
Preheat grill for high heat. Leaving the husks place corn on preheated grill.
Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool and discard husks.
Cut the corn kernels from the cob, and place in a bowl.
In a large skillet heat olive oil and add the remaining ingredients cook for about 5 minutes. Mix with corn.
In the same skillet heat 3 Tablespoons of olive oil. When oil is hot place the salmon skin side down. Cook, turning once, till fish is done.
Place corn salad on the center of the plate and top with one salmon filet.
Top with cilantro aioli.
1/2 cup chopped, fresh cilantro
1 cup mayonnaise
1 Tablespoon of lime juice