Grilled Salmon and Corn with Lemon-Basil Cream Sauce
Ingredients
- 2 cedar planks, soaked in water
- 4 center cut salmon filets, between 6 to 8 oz each
- 4 ears of corn, husks removed
- 2 tsp extra-virgin olive oil
- 1/4 tsp kosher salt, divided
- black pepper, to taste
- 3 tbsp unsalted butter
- 1/4 cup finely diced shallots
- 2 cups heavy cream
- 3 sprigs of basil leaves, tied together
- zest from 2 lemons
- 1/4 cup parmesan cheese
- juice from 1 1/2 to 2 lemons
- fresh basil, for topping
Instructions
- An hour before grilling, soak the cedar planks. When ready to cook, heat the grill to 350 to 400 degrees F.
- Evenly distribute the oil on the salmon and corn. Evenly distribute 3/4 teaspoons of salt and pepper (to taste) on top of the salmon.
- Arrange the corn onto the grill. Place the planks onto the grill and then place the salmon onto the cedar planks. Grill for 14-20 minutes or until the salmon reaches 145 degrees F and the corn kernels are softened. Turn the corn one to two times while grilling. The corn and salmon may not finish at the same time. Cook accordingly.
- While the salmon cooks, prepare the lemon-basil sauce. In a saucepan, melt the butter over low heat. Add the shallot and cook over medium heat for 3 to 4 minutes. Add the cream, basil, lemon zest and the remaining 1/4 teaspoon of salt. Stir to combine.
- Reduce the heat and simmer for 10 minutes. Whisk in the parmesan and lemon juice. Continue to simmer for 5 minutes. Taste and adjust the seasonings with additional lemon juice, salt and pepper.
- Top the grilled salmon and corn with the lemon-basil sauce and freshly chopped basil. Serve warm.
