Salmon and Grill-Roasted Sweet Corn Salad

 

Suggested wine: French chardonnay

Nothing could be finer than a main-course summer salad. A perfectly seared fillet of salmon sits atop a mound of lightly dressed salad greens, showered with smoky grilled corn kernels, shavings of fennel and red onion, dots of tiny grape tomatoes, and flecks of chopped fresh herbs.

SERVES 4

• 3 ears fresh corn
• 3 tablespoons olive oil
• 4 salmon fillets (about 5 ounces each), skin on and scaled, pin bones removed, skin dried by wiping with a knife
• Kosher or sea salt
• Freshly ground pepper
• Vegetable oil for brushing
• 6 cups (about 4½ ounces) lightly packed mixed baby greens
• 1 fennel bulb, trimmed, halved lengthwise, cored, and cut into paper-thin wedges
• ⅓ red onion, cut into paper-thin wedges
• 1 cup grape or cherry tomatoes
• ¼ cup minced fresh flat-leaf parsley
• 2 tablespoons minced fresh chives

Dressing

• 2 tablespoons rice vinegar
• 6 tablespoons extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• ½ teaspoon kosher or sea salt
• Freshly ground pepper

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.

Pull back the husk from each ear of corn without removing it from the base. Remove the silk, then brush each ear of corn lightly with half of the olive oil. Re-cover the corn with the husk, then twist the husks at the top to close.

Sprinkle the salmon fillets with salt and pepper and brush all sides with the rest of the olive oil. When the grill is hot, brush the grill grate with vegetable oil.

Place the salmon, skin side up, directly over the medium-hot fire. Arrange the corn on the grill grate directly over the fire. Cover the grill and cook the salmon and corn for about 5 minutes. Turn both the corn and salmon and cover the grill again. Cook the salmon until almost opaque throughout, but still very moist, or an instant-read thermometer inserted in the center registers 125° to 130°F, about 4 minutes more. Remove the salmon from the grill and set aside. Give the corn one more turn and continue grilling just until it begins to color, about 2 minutes longer. Remove the corn from the grill.

When the corn is cool enough to handle, remove the husks. Working with 1 ear at a time, stand it upright, stem end down, on a cutting board. Using a sharp knife, cut downward along the cob, removing the kernels and rotating the cob a quarter turn after each cut. Discard the cobs and scoop the kernels into a large bowl.

Place the baby greens, fennel, onion, tomatoes, parsley, and chives in the bowl with the corn. Toss gently to mix.

TO MAKE THE DRESSING: In a small bowl, combine the vinegar, extra-virgin olive oil, mustard, sugar, salt, and pepper to taste. Stir until well combined. Add the dressing to the salad, and toss lightly. Arrange the salad on 4 dinner plates. Place a salmon fillet in the center, on top of the salad, and serve immediately.