Corn on the cob
Wine Pairing: Riesling, Muscat
A colorful flavorful meal, perfect for the BBQ season. Sweet creamy corn is available, mangoes are showing up everywhere and there is an abundance of fresh herbs in the kitchen garden. All these plated together in this simple quick to prepare meal. I have used the simplest of ingredients for flavoring the salmon so as to bring out the real taste of salmon. You can use your favorite marinade. Start by preparing your salsa while the BBQ is preheating. Refrigerate to let the flavors blend together. Grill the corn first as that will take some time. While that's cooking, marinate your fish and keep it ready. The whole meal will be ready in 30 minutes. Enjoy.
Grilled SalmonIngredients: (serves 4)
2 tsp ginger-garlic paste
1 tbsp sesame oil
2 tbsp rice wine vinegar
salt and cracked pepper to taste
- Mix all the ingredients together and marinate the fish for 15 minutes.
- Grill for 5 minutes till easy to turn.
- Turn and grill the other side for 5 more minutes till done and crisp.
- Serve with mango salsa and corn on the cob.
Ingredients: (serves 4)
1/2 red onion, chopped fine
1 Thai chili, finely chopped
Handful fresh coriander , chopped roughly
1 red pepper, chopped into ¼ inch cubes
bunch fresh mint, chopped
Juice of 2 limes
Salt and pepper to taste
Mix everything, cover and chill for an 30 minutes before serving.