Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Honey-Glazed Salmon with Roasted Corn Salsa



Posts : 16490
Thanked : 805
Join date : 2013-01-12

Honey-Glazed Salmon with Roasted Corn Salsa

Post by Lobo on Tue 02 Feb 2016, 10:27 pm

Honey-Glazed Salmon with Roasted Corn Salsa

Be the first to Write a Review
Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 6
Prepare this dish in the height of summer, when fresh corn and tomatoes are at their seasonal best.

  • Printer Friendly Version

  • 167


For the salsa:

  • 3 ears of corn, shucked
  • 2 tomatoes, peeled, seeded and chopped
  • 1 small yellow onion, finely chopped
  • 2 Tbs. olive oil
  • 1 Tbs. red wine vinegar
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1/4 tsp. Tabasco or other hot-pepper sauce, or
      to taste
  • 2 Tbs. finely chopped fresh flat-leaf parsley

For the salmon:

  • 1/2 cup honey
  • 2 Tbs. balsamic vinegar
  • 1 Tbs. plus 2 tsp. vegetable oil
  • 6 center-cut salmon fillets with skin intact, each
      6 to 8 oz.
  • Salt and freshly ground pepper, to taste

Wine Pairing

This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.


To make the salsa, prepare a hot fire in a grill. Place the corn on the grill rack 5 to 6 inches from the fire and cook, turning often, until the kernels have softened and are lightly browned, about 10 minutes. Let cool completely, then cut off the kernels from each ear with a sharp knife, cutting the length of the ear and rotating it with each cut. Alternatively, remove the kernels with a kernal cutter.

In a large bowl, combine the corn kernels, the tomatoes, onion, olive oil, red wine vinegar, salt, pepper and hot-pepper sauce. Stir well, then taste and adjust the seasonings. Cover and refrigerate. Stir in the parsley just before serving.

To prepare the salmon, in a small saucepan, stir together the honey, balsamic vinegar and the 1 Tbs. vegetable oil. Bring to a boil over high heat, reduce the heat to medium-low and cook, stirring often, until reduced by half, 2 to 3 minutes.

In a heavy, large nonstick fry pan over medium-high heat, warm the 2 tsp. vegetable oil. Season the salmon with salt and pepper and place, skin side down, in the pan. Brush the tops generously with the honey mixture and cook for 5 minutes. Turn the salmon over and brush again with the honey mixture. Cook, turning occasionally and brushing with the honey mixture, until the salmon is glazed and opaque throughout, 5 to 7 minutes more. Transfer to warmed individual plates. Pass the salsa at the table.
Adapted from Williams-Sonoma Outdoors Series, Beach House Cooking, by Charles Pierce (Time-Life Books, 1999).

Related Tips

  • All About Corn

    Current date/time is Fri 21 Oct 2016, 4:59 pm