This salmon will make you never want a steak again. Okay, maybe not… but if you grill it just right, the skin makes a nice crunch skin that will have you begging for more! Top with some basil and you are set!
This recipe is adapted from a recipe I found within the Food Network Kitchens. When I did a search, the recipe did not show up, but before I type out what I did, I wanted to give original credit to Food Network Kitchens for a brilliant idea!
Heat corn and add sliced cherry tomatoes. Salt, pepper and add some Herbs de Provence. Drizzle with Olive Oil and set to the side.
Lather Salmon with EVOO and sprinkle with kosher salt and cracked pepper. Cut a pocket in the salmon for the pesto. (*Now the recipe called for a homemade pesto made with Basil… however, I had some sun-dried tomato pesto on hand, so that is what I used!) Stuff the salmon with pesto.
Lay the Salmon, meat side down, on an oiled grill on a medium hot flame. Wait about 3-5 mins and then slightly rotate. Grill another 3-5 minutes then flip the salmon onto the skin side. (Make sure the skin is also oiled and seasoned!) Wait another 3-5 minutes until the skin is crispy.
Pour the tomato-corn salad on top of the salmon and top with fresh Basil. Cut into proportions and serve! Can be luke warm or cold. The crispy salmon skin is divine.
The Chianti is one of our favorites!
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