Ingredients

The following ingredients have 4 Servings
  • 1/2 cup ancho chile powder
  • 2 teaspoons cumin
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • Olive oil
  • 4 6 ounce salmon steaks
  • Salt and pepper
  • 2 ears corn (husk removed)
  • 1/4 cup fresh lime juice
  • 1 jalapeno (grilled, seeded and chopped)
  • 1 tablespoon honey
  • 1/4 cup olive oil
  • Salt and freshly ground pepper
  • 2 green onion (, finely sliced (white and 2 inches of the green))
  • 3 tablespoons chopped cilantro

Instruction

  • Preheat grill to medium high.
  • Combine the chile powder, cumin, brown sugar and cinnamon in a small bowl. Brush the salmon with the olive oil and spread 1 tablespoon of the rub on one side and season with salt and pepper. Grill rub side down for about 2 to 3 minutes, turn over and grill for about 3-4 more minutes.
  • To make the toasted corn vinaigrette, first blanch the corn in a pot of boiling water for about 5 minutes. Then place on the grill, turning often, until slightly charred, about 2 minutes. Remove from the grill and use a knife to scrape the kernels off into a bowl. Whisk together the lime juice, honey and jalapeno. Slowly whisk in the olive oil . Pour over the corn, season with salt and pepper, add the onions and cilantro and toss to combine.
  • Serve each salmon filet topped with some of the corn vinaigrette.