Grilled Salmon with Hatch Chilis & Salsa Macha
This recipe really hits. I love grilled salmon, I love polenta, I love salsa macha, and I love hatch chiles. You can sub poblanos or anaheims, but it’s better to save this dish for August and September when you can find fresh hatch chiles. The whole corn kernels in the polenta provide a pleasing bit of extra texture.
Serves 4
INGREDIENTS
For the salmon and chilis
4 (6-ounce) salmon fillets, skin on and bones removed
1 pound hatch chilis
For the polenta
½ cup stone ground cornmeal
3 ears corn, kernels removed
2 tablespoons butter
½ cup parmesan cheese, grated
To serve
Cilantro leaves
Lime wedges
Salsa macha, store-bought or homemade (see note)
METHOD
Make the polenta. Boil 3 cups of water and season lightly with salt. Whisk in the cornmeal and reduce the heat to low. Cook the polenta for 20 minutes, stirring regularly with a flat-edged wooden spoon. Add the corn kernels and continue cooking for 15 minutes, until the corn is tender. If the polenta gets too thick, add a splash of water - we’re looking for a spoonable, creamy consistency. Stir in the butter and parmesan. Taste for seasoning and adjust. Cover and set aside.
Light the grill. If using a charcoal grill, you may want to get it going before starting the polenta.
Season the fish. Season the salmon and peppers with salt and a drizzle of olive oil. The salmon and peppers will cook quickly, so set them aside until the polenta is ready.
Grill the fish. Place the fish (skin side down) on the grill over medium-high heat. We’re aiming for skin that’s crispy but not completely burnt, so if it’s charring too quickly, move the fillets to a cooler part of the grill. When the skin releases easily from the grill grate, transfer the salmon to a cooler part of the grill and close the lid. Cook until the fillets reach an internal temp of 125°F.
Grill the peppers. Add the peppers to the grill (you can do this while you cook the fish). Roast until they’re a bit charred and blistered on all sides.
Plate. Spoon a few dollops of polenta onto the plate. Top with the salmon and a few peppers. Drizzle with the salsa macha and finish with cilantro leaves and grated lime zest. Serve with lime wedges.
Salsa macha is a savoury, crunchy, and smokey Mexican condiment made from dried chilis, peanuts, garlic, and sesame. Check out our recipe. You can substitute chili crisp - the flavor profile will be very different but the effect will be equally delicious.
FURTHER READING
