A Father’s Day salmon grilling recipe from the Ocean Reef Club

Summertime means grilling, whether in your own backyard, your town’s park, or at your favorite campground. With Father’s Day just around the corner, why not do a little grilling with dad?

At the Ocean Reef Club in Key Largo, Florida, they have a Dad & Me Grilling Class for their members. Fathers and their kids fire up some fun as Executive Chef Damian Gilchrist demonstrates techniques for grilling all of his summer favorites – from meats and fish to a colorful variety of fruits and vegetables.

Here’s one of Chef Gilchrist’s most popular summertime recipes:

Cumin Grilled Natural Salmon with Charred Poblano-Corn Relish

Ingredients:

• 4 – 5 oz. fresh salmon fillets
• 2 poblano chili peppers
• 4 ears of corn, husks and silks removed
• 1 cup black beans, cooked and drained
• 1 cup red tomatoes, diced
• ¼ cup cilantro, chopped
• 6 tbsp fresh lime juice
• ½ tsp ground pepper
• 1 tsp ground cumin

Directions:

1. Preheat grill, spray chili peppers lightly with oil and grill on all sides until charred. Place chilies in a plastic bag; seal. Let stand 5 minutes to steam. Peel chilies, cut in half lengthwise, then discard seeds and membranes. Cut chilies into ¼-inch strips and set aside.
2. Spray corn lightly with spray oil and grill 10 minutes or until lightly browned, turning occasionally. Cool slightly. Cut kernels from cob, set aside.
3. In a bowl, combine chilies, corn, black beans, tomato, cilantro, lime juice, ¼ tsp of the pepper and salt to taste; toss and taste for seasoning.
4. In a small cup, combine remaining black pepper and the cumin. Rub spice mixture evenly over both sides of the salmon. Lightly spray the salmon with cooking oil, place salmon on the grill and cook about 4 minutes on each side or until desired doneness.
5. Lay each salmon filet on a serving plate or platter and top with poblano, corn and black bean relish. Garnish with dry corn husk, lemon wedge and cilantro sprig.

What do you like to grill up during the summer?

Anne-Marie Nichols