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the corn first. Prepare the fire in the outdoor grill. When
the coals are white hot, place the rack over the fire. Place
the whole ears of corn on the rack. Note-Do not remove the husks
from the corn prior to grilling.
Place the lid on top of the grill and let the corn roast and
smoke for about 20 minutes. The husks will turn black and
look charred. This is normal. Some of the kernels of corn
will also get charred.
Remove the corn from the grill and let it cool to room temperature.
Keep the fire in the grill hot to use for cooking and smoking
the salmon.
Remove the husks and silk from the ears of corn. Using a serrated
knife, cut the kernels of corn off the ear.
Cut the slices of bacon into small dice. Heat a sauté pan
over medium heat and add the bacon. Cook the bacon pieces
until golden brown and crispy. Remove the bacon pieces from
the pan and drain on paper towels.
Heat a large saucepan over medium heat. Add the corn, bacon,
cream, cheese, thyme, sage, cayenne and salt and pepper to
taste.
When the creamed corn begins to bubble, reduce the heat to
low and keep the it warm until service. If the corn becomes
too thick, add additional cream or water.
Drizzle
the salmon filets with olive oil. Season each salmon filet
with Cajun seasoning, salt and black pepper.
Heat
a sauté pan over medium-high heat. Add the salmon, flesh side
down, and sear for 2 minutes. Turn the salmon over and place
the sauté pan on the outdoor grill. Cover the grill and let
the salmon cook and smoke until medium-rare, about 10 minutes.
Note:
if your sauté pan is too large to fit on the outdoor grill,
just place the salmon filets on aluminum foil and place on
the grill.
Place
some of the warmed creamed corn in the center of a plate.
Top with one of the salmon filets and top the salmon with
some Frizzled Onions.
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