• 6 salmon filets, cut to 6-7 oz.
• tt salt and pepper
• 2 c sweet corn sauce, recipe follows
• 1 c t. gray’s BBQ sauce, recipe follows
• 2 c fresh corn kernels, cut off the cob and sautéed
• 1 c peppadew peppers, cut into ¼ ‘s
• ½ c roasted shallots, cut into julienne
• 1/3 c fresh basil from your back yard, cut into chiffonade
• ¼ c chive flowers, cleaned
• 1 tbs grapeseed or canola oil
• 1 small onion, large dice
• 4 ears of corn, cleaned and kernels removed
• 2 corn cobs
• ½ c vegetable stock
• 1 c heavy cream
• ½ tsp tumeric
• tt salt and pepper
• 2 c applewood bacon, diced
• 1 small vidalia onion, large dice
• 1 tbs ground sumac
• 1 tbs ground chipotle pepper, dried
• 1 ½ tsp red pepper flacks
• 3 c apple cider vinegar
• 2 c coca cola
• 2 c ketchup
• tt salt & black pepper

Salmon:

Preheat grill to high temperature. Season salmon filets with salt and pepper; grill salmon filets until medium rare, keep warm. Heat corn sauce, keep warm. Combine sautéed corn, peppers, shallots, basil and seasoning. Preheat broiler or salamander. Brush salmon filets with BBQ sauce and bake under a broiler to glaze. Heat six large plates, spoon 2 oz. of corn sauce onto each plate, mound corn and pepper in center of corn sauce, top with BBQ’d salmon. Drizzle additional BBQ sauce around plate and sprinkle with chive flowers. Serve immediately.

 

Sweet Corn Coulis:

Heat a medium sauce pot on medium heat and add oil. Add onion and cook for 5 minutes. Add corn kernels and sauté 5 minutes. Add cobs and vegetable stock. Add cream and tumeric and simmer for 30 minutes. Remove from heat and extract cobs. Puree in a bar blender and strain though a chinois. Season with salt and pepper to taste.

 

T. Gray's BBQ Sauce:

Heat a medium sauce pan until slightly hot. Add bacon and render for a couple of minutes. Add onion, sumac, chipotle pepper and red pepper flakes and sweat for 5 to 8 minutes or until golden. Deglaze with apple cider vinegar. Reduce down by 2/3. Add Coca Cola and reduce by ½. Add ketchup and simmer for 4 minutes. Remove from heat and puree in a bar blender. Pass through a chinois. Finish with salt and pepper to taste.