Grilled salmon with roasted white corn salsa and warm basil cream from From the Earth to the Table: John Ash's Wine Country Cuisine (page 146) by John Ash and Sid Goldstein

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute salmon steaks for salmon fillets, scallions for shallots, and chicken stock for shellfish stock. Marinate salmon 1 hour.

  • sbackman on July 06, 2025

    This was very good! The basil sauce was light but very flavorful. The corn was a little too crunchy I thought for the lightness of the salmon and sauce. Next time I will just boil the corn so it to is a bit smoother. The salmon would also be great without the corn salsa and just the sauce.

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