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• 1lb Salmon Fillet (cut in half)
• 1 container La Bella Romana lemon sauce
• 2 ears corn on the cob
• 4 ears corn
• Salt, pepper, granulated garlic, crushed red pepper, oregano, and dried parsley (for corn)
• Salt, pepper, crushed red pepper, and a touch of oregano (for salmon)
• 1 stick butter
• EVOO
1. Prep the Butter: Combine the stick of butter with the spices for the corn (Salt, pepper, granulated garlic, crushed red pepper, oregano and dried parsley). Put near the side of the grill so the heat from the grill melts it and the spices can bloom.
2. Prep the corn: Bring a sauce pan of salted water to a boil. Husk the corn and Carefully cut each ear of corn lengthwise into quarters. (If you have difficulty cutting the raw corn, you can boil it first and then cut) Add the corn and boil until just tender, about 7-10 minutes, the corn will start to curl.
3. Prep the Salmon: While corn is boiling. Take the salmon fillet and cut it in half. Season with salt, pepper, crushed red pepper, and some oregano. Lightly drizzle with olive oil. Pat the salmon dry and brush lightly with olive oil. Season with salt, pepper, Italian seasoning and garlic powder.
4. Grill the salmon skin-side down for about 4–5 minutes without moving it. Carefully flip and grill another 3–5 minutes, depending on thickness.
5. Grill the corn ribs: Once the corn is boiled, remove from water and toss in the melted butter mixture. Grill keeping on a close eye-- turning every few minutes, until charred and lightly crispy on the edges. They will go quickly on the grill!
6. Add the lemon sauce: During the last 2–3 minutes, heat lemon sauce and spoon the premade lemon sauce over the salmon.
Tips & Tricks
• Don’t overcook the corn: Boil it just until tender since it will finish cooking on the grill.
• Cutting corn ribs: Use a sharp chef’s knife and cut the corn in half crosswise first to make it easier and safer to quarter lengthwise.
• For extra-moist salmon: Finish the salmon in a small grill-safe foil pan with the lemon sauce instead of putting the sauce directly on the grill grates.
• Watch the lemon sauce: Add it toward the end of cooking so it doesn’t burn or separate over the high heat.
• Get the best char: Make sure the grill is fully preheated before adding the corn, and turn the ribs every few minutes so they brown evenly.
• Don’t flip the salmon too much: Let it cook undisturbed so it develops a nice grilled crust.
• Garlic Lemon Salmon: Add minced garlic to the lemon sauce for extra flavor.
• Parmesan Corn Ribs: Add freshly grated Parmesan immediately after grilling.
• Mexican-inspired: Add chili powder and lime to the corn and finish with cotija instead of Parmesan.