Contributed by: NAPSA
Fire Up Summertime Flavor (NAPSA) - Ever since the original kettle-style grill was introduced in 1951, Americans have been crazy for cookouts. But basic hot dogs and hamburgers no longer cut the mustard, so to speak. Casual summer chefs and flame fanatics alike are hungry for fresh ideas.
"Salmon's buttery flavor works equally well with red and white wines," explains Wine Market Council President John Gillespie. For Morgan's salmon salad, he suggests a fruity Chardonnay as a white option, and a Pinot Noir to showcase the smokiness of grilled food for those who prefer red.
Morgan and Gillespie also offer these tips for a successful backyard cookout:
Prepare medium-hot fire in charcoal or gas grill.
Pull back husk from corn without removing it from base. Remove silk; brush corn lightly with olive oil. Recover corn with husk; twist husks at top to close.
Sprinkle salmon fillets with salt, pepper; brush all sides with remaining olive oil. After grill is hot, brush grill grate with vegetable oil.
Place salmon, skin-side up, directly over medium-hot fire. Arrange corn on grill directly over fire. Cover grill; cook salmon and corn for about 4 minutes. Turn corn and salmon; cover grill again. Cook salmon about 4 minutes longer, or until almost opaque, but still moist. Remove salmon from grill; set aside. Turn corn once more; continue grilling until it begins to color, about 2 minutes longer. Remove corn from grill.
When corn is cool enough to handle, remove husks. Working with one ear at a time, stand upright, stem end down, on cutting board. Using sharp knife, cut downward along cob to remove kernels. Discard cobs; scoop kernels into large bowl. Add baby greens, tomatoes, parsley, and chives to bowl.
To make dressing:
In small bowl, combine vinegar, olive oil, mustard, sugar, salt, and pepper to taste. Stir until well combined. Add dressing to salad; toss lightly. Arrange salad on 4 dinner plates. Place salmon fillet in center of each salad; serve immediately.
Adapted from "Salmon: A Cookbook," courtesy of Chronicle Books.
Serving Size: Makes 4 Servings
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