After a month of cooking in a Paris apartment rental with no grill anywhere in sight, I couldn’t wait to pull out my Weber after returning home. The temperatures, hovering in the 90s in New England every day this week, have also been an incentive to move my kitchen outdoors.
Instead of the usual medley of steaks, chops, and burgers, though, I opted for fish, and settled on a delicious combination of salmon fillets and fresh corn on the cob, both brushed with a refreshing lime and cilantro-scented butter. This recipe is a breeze to make. You marinate the salmon for 30 minutes in a mixture of lime and oil seasoned with garlic and ginger, and halve and blanch the corn quickly in a pot of boiling water. Both are then brushed with the seasoned butter while they cook atop a hot fire. Continue reading