Mike Williams and Jane Butel From Builders Source Show Us Induction Cooking

KASA - PAN SEARED CHILE RUBBED SALMON WITH GRILLED CORN AND PEACH SALSA

This very versatile recipe is very good with most any type of salsa.

Yield: 2 servings

1 Tablespoon pure ground, mild red chile
1 teaspoon sugar
1/2 teaspoon salt
2, 4 to 6 ounce boneless salmon filets, skin removed
1 Tablespoon vegetable oil, optional, not needed with a seasoned skillet
1 cup Grilled Corn and Peach Salsa

In a small bowl, combine the chile, sugar and salt.
Cut the salmon into 2 pieces.
Rinse, then pat dry with a paper towel.
Place saucepan over medium heat until hot.
Sauté the salmon for 3-5 minutes per side.
Serve with salsa either napped over top or spooned beneath the salmon

PEACH AND GRILLED CORN SALSA

This salsa is a great dipping salsa, or served with salmon, over a grilled chicken salad or over any seafood or fish dish.
The juicy peach flavors combine quite well with the grilled corn. Mango and other fruits such as nectarines can be substituted.

Yield: makes about 3 cups or 6 servings

2 large ears yellow or white corn, grilled
1 Tablespoon good-quality olive oil, preferably Spanish
1 small red bell pepper, chopped
1 medium white onion, chopped into ¼ inch pieces
2 ripe peaches, chopped
1 Tablespoon crushed caribe chile or to taste
1 Tablespoon freshly squeezed lime juice (1 lime)
½ teaspoon salt

Preheat grill to 400F (205C). Shuck corn, then brush with olive oil. Place corn on grill. Rotate corn as it chars on edges of kernels. When corn is cool enough to handle, slice kernels off cobs into a nonreactive bowl. Add remaining ingredients, then taste and adjust seasonings, if desired. Allow to set about 30 minutes before serving.

Variation:
If fresh corn is not available, frozen or canned corn can be substituted. Use 1 cup whole kernel corn, drained and place on a cookie sheet and place under the broiler to brown the kernels slightly. Frozen corn on the cob can be grilled.