What to do when the fish dies and you can't release it.
Tom's Spice-Rubbed Salmon with Grilled Corn Relish
from Pacific Grilling by Denis Kelly
Tom Douglas created a slightly sweet and savory spice rub for the signature salmon dish he serves at his Seattle restaurant, Etta's Seafood. The salmon was such a hit, he developed a whole line of spice rubs-Tom Douglas's Rubs with Love-for grilling barbecuing, and roasting meats, fish and poultry. The spice rub recipe Tom gives us here is a little different than his Rub with Love Salmon Rub but is equally delicious. The South of the Border notes of cumin and ancho chile in the spice rub pair well with a simple grilled corn relish. As soon as your grill is hot, you can grill the corn and make the relish, then let the corn relish rest at room temperature while you grill the salmon.
South of the Border Spice Rub
3 Tbsps. packed light brown sugar
2 tsps. kosher salt
1 1/2 tsps. coriander
1 1/2 tsps. cumin
1 tsp. paprika
1 tsp. freshly ground black pepper
1 tsp. ancho chile powder or other chile powder
1/4 tsp. cayenne
Combine all the ingredients and mix well. This will keep in an airtight jar for up to 2 months.
Prepare the fire for direct grilling and spray or rub the grill with oil.
Grilled Corn Relish
4 ears corn, shucked
1/4 cup olive oil, plus more for brushing
1 small, sweet onion (preferably Walla-Walla), sliced into 1/4 inch rings
3 Tbsps. lime juice
Salt and freshly ground black pepper
1 small bunch fresh basil leaves, julienned (about 1/2 cup)
Grill the corn over direct heat for about 8 minutes, turning often for even grilling. Remonve the corn. Brush the onion rings with olive oil and grill both sides for about 2 minutes, or until soft and brown. Remove from the grill. When cool enough to handle, shave the corn from the cobs, using a serrated knife, to produce about 3 cups of corn kernels. Dice the grilled onions and combine them with the corn in a large bowl. Add the lime juice and 1/4 cup olive oil and mix well. Salt and pepper to taste. Reserve basil to mix in right before serving.
The Salmon
6 salmon fillets (approx. 7 oz. each)
Olive oil
To prepare the salmon, rub thoroughly with the spice rub, using about 3 to 4 teaspoons per fillet. Brush or spray the grill and the fish with olive oil. Grill the salmon on direct heat, covered, with the vents open. When the fillets are well marked, turn and grill the other side until done. Total time will be 8 to 10 minutes, on the grill. The sugar in the spice rub can burn; if flare ups occur, move to a cooler part of the grill.
Mix the basil into the corn relish. Serve the salmon immediately with the corn relish. Garnish with lemon or lime wedges.
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