Ingredients:
2 salmon fillets
1 -2 tablespoon sesame seeds
2 ears corn
rucola (arugula) or watercress
2 sliced bell peppers ( Red and Yellow peppers provide really nice color contrast)
1/2 finely sliced red onions ( cut this very thinly so that the rings are transparent)
1 clove garlic, crushed
1/4 cup sesame oil
3 tablespoons chopped cilantro
2 tablespoons lime juice
1 tablespoon Thai fish sauce
1/2 chili peppers ( or to taste depending on how hot the pepper is)
ground black pepper
Directions:
Toast sesame seeds.
Boil corn cobs for 3 minutes.
After they have finished cooking, plunge them into cold water to stop the cooking.
Slice off the kernels.
Combine the corn, peppers, and red onion in a bowl.
In a separate bowl, combine the sesame oil, cilantro, lime juice, fish sauce, chili pepper, and black pepper.
Pour this mixture over the corn mixture and toss.
Season the salmon with salt and pepper.
Grill the Salmon to taste.
(I prefer Salmon quite rare, so just a few minutes per side).
Arrange the rucola or watercress on two plates.
Spoon the corn mixture over top.
Place the grilled salmon on top.
Garnish with a sprig of cilantro and some tiny cubed bits of red and orange pepper for color.
Sprinkle the whole thing with the toasted sesame seeds.
Servings: 2
Time preparation: 30 min.
Time total: 37 min.