Grilled Salmon in Corn Husks
Recipe for Grilled Salmon In Corn Husks that includes epazote, chipotle rub,
oregano, and salmon. By Chef Reed Hearon.
http://www.epicurious.com/recipes/re...ws/views/12684



I N G R E D I E N T S
2 large ears corn, unshucked
1 stick (1/2 cup) unsalted butter, softened
a 3/4-pound piece center-cut salmon filet, cut into 4 pieces (each about 4
by 1 1/2 by 1 inch)
4 fresh epazote leaves*, chopped
1 tablespoon thinly sliced scallion

Accompaniment: Tomatillo Salsa

1 1/2 teaspoons chipotle rub (recipe below)

For the chipotle rub:
1/4 cup dried Mexican oregano
1/4 cup corn oil
5 dried chipotle chiles, stemmed, seeded, and deveined (wear rubber gloves)
5 ancho chiles, seeded and deveined (wear rubber gloves)
25 garlic cloves
1 1/2 cups coarse salt


I N S T R U C T I O N S

Prepare grill.


To make the chipotle rub:
In a small heavy skillet dry-roast oregano over moderate heat, shaking
skillet occasionally, until fragrant and beginning to brown, about 2
minutes, and transfer to a small bowl. Cool oregano completely and in an
electric coffee/spice grinder grind fine.

In a heavy skillet heat oil over moderately high heat until hot but not
smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until
puffed and just beginning to brown, about 10 seconds. (Do not let chiles
burn or rub will be bitter.) Transfer chiles as fried to paper towels to
drain and cool until crisp.

Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder
grind fine in batches. In a food processor grind oregano and chiles with
garlic and salt until mixture is a shaggy, saltlike consistency. If mixture
seems moist, on a large baking sheet spread it into a thin, even layer and
dry in middle of an oven set a lowest temperature until no longer moist,
about 1 hour. Wearing rubber gloves, break up any lumps with your fingers.
(Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub
before using.) Makes about 3 1/4 cups.

To make the salmon:

Shuck corn, reserving largest outer husks (about 20 to 24) for wrapping
salmon and tearing some remaining husks lengthwise into narrow strips for
tying packages. Grill corn on a rack set 5 to 6 inches over glowing coals,
turning it frequently, until browned (not blackened) all over, about 12
minutes, and cool to room temperature. Cut kernels from cobs (there will be
about 1 3/4 cups) and in a bowl stir together with chipotle rub and butter
until combined well.

On a work surface arrange 5 to 6 large husks side by side, overlapping long
sides. Arrange a salmon piece in the center with length parallel to long
sides of husks and top with on fourth corn mixture, one fourth epazote, and
one fourth scallion. Fold long sides and ends of husks over filling and tie
with strips of husks. (Don't be a perfectionist about this. If it's not
possible to fold in ends of husks, tie off each end and middle with husk
strips.) Make 3 more packages in same manner with remaining husks, corn
mixture, epazote, and scallion.

Grill packages around edges (to avoid hottest part of coals) of a rack set 5
to 6 inches over glowing coals, covered, turning them once, until husks are
charred and salmon is just cooked through, about 6 minutes on each side.
(Packages may open while cooking, and butter might drip, causing flare-ups.)

Serve salmon packages with salsa.