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Salmon in Corn Husks, grilled

Source of Recipe

from that's my home


Recipe Introduction

Also good using catfish, cod, haddock or halibut. Salmon in Corn Husks, grilled

4 ears of corn, with husks on
4 6oz. skinless salmon fillets
4 green onions, chopped
1/4 c. chopped red bell pepper
4 tsp. drained capers
1/4 c. unsalted butter, cut into 4 tbsp., (1/2 stick)
4 sprigs fresh thyme
sea salt and freshly ground black pepper to taste

Remove the silk from each ear of corn, break off the corncob at the base, leaving the husk attached. Rinse with cold water and lay in a colander or on a paper towel to drain.
With a sharp knife, slice the kernels off 2 of the cobs corn. Put aside the other 2 ears for another use.
Prepare a hot fire on your grill.
Fold back a few of the leaves of each corn husk and place a salmon fillet inside each corn husk.
Top each fillet with 1/4 of the cut corn kernels, green onions, bell pepper, capers, butter and top with a sprig of thyme. Season with salt and pepper to taste.
Tie the husk together with strips of the corn husk or kitchen twine.
(You can do this earlier and keep refrigerated until ready to grill.)
When you are ready to grill, place on the grill directly over the fire and grill for approximately 5 minutes.
Then move to the a spot on the grill with indirect heat and continue to cook for another 6 - 7 minutes, keeping the grill lid closed.
Serve by folding back the top of the corn husks to show the salmon inside.
Makes 4 servings.