Grilled Salmon and Tequila Creamed Corn

Chef Richard Graff from Meddlesome Moth makes a great grilled fish dinner ahead of Craft Beer Week in the Design District.

Grilled Salmon and Tequila Creamed Corn

For the salmon:
4 ea 6-8oz pieces of salmon, skin off
3 TBL Butter
3 sprig Thyme
to taste salt

For the tequila creamed corn:
5 ea ears corn cleaned and cut from cob
½ cup onions small diced
½ cup roasted red peppers, small diced
6oz Butter
12oz Heavy cream
¾ cup Tequila
¾ TBL Ground Cumin
to taste salt

For the pickled peppers (optional):
½ cup Fresno pepper rings (seeds and ribs removed)
½ cup rice wine vinegar
½ cup water
½ cup sugar
pinch salt
1 tsp yellow mustard seeds
1 tsp fennel seed
1 ea bay leaf

Melt 3 tablespoons butter with the thyme and let sit.

For the pickled pepper rings, bring spices, sugar, salt, water and vinegar to a boil, simmer for five minute.

Pour the pickling brine over pepper rings and cool.

To start the tequila creamed corn, In a wide low pot melt 6oz butter and add the garlic and onions along with a pinch of sdalt, sweat until the onions are soft, low heat so not to develop color.  Add the corn and another pinch of salt, cook on low for 5-10 minutes.

Add the tequila and cook till reduced and alcohol is burned off, about 3-5 minutes.  

Add the cream, and cumin, simmer on low so not to scorch the cream until reduced by a third to a half and the sauce is thick qnd creamy.

Remove from heat and stir in diced roasted red peppers and season with salt to taste.

Warm up the grill, season both sides of the salmon with salt and brush with the melted butter and thyme.

Grill to medium rare, brushing with the butter several times.

To plate, spoon the tequila creamed corn on the bottom of the plate, placing the cooked salmon on top.  Garnish with pickled peppers and server.