Southwestern Barbequed Salmon

Note from Cheri:
This recipe comes to us from Chimayo Grill in Newport Beach, California. This casual yet elegant restaurant serves some very creative cuisine with a southwestern flair.

Follow this link to learn more about Newport Beach and it's restaurants.

4 - 6 oz. salmon filets 4 ears of corn (unhusked) 1/2 cup barbeque sauce (use bottled, or follow link to make your own) 2 roasted poblano chiles, stemmed, peeled and chopped 1 cup corn salsa 1/8 cup parmesan cheese, grated 2 garlic cloves, minced or pressed 2 bunches cilantro, washed and steamed 1/4 cup olive oil 1/8 cup raw pumpkin seeds, roasted in oven 1/4 tsp. salt

Serves 4 Cut tip of corn cobs off. Slit ear lengthwise, spread husk to expose ear and cut cob off near stem. Remove cob and all corn silk, being carful to keep husk in tact. Reserve corn for another use (like perhaps making corn salsa?). Baste inside of husk with BBQ sauce and place salmon filets inside each husk, wrap around to encase salmon. Prepare medium-hot mesquite charcoal grill. Meanwhile, for spicy green chile pesto, place chiles, parmesan, garlic, cilantro, olive oil, pumpkin seeds and salt in blender and purée until just blended. Place salmon on hot grill and cook approximately 5 minutes on each side. Place salmon on plate, spoon pesto on top and sprinkle with corn salsa. Serve with seasonal vegetables, mashed potatoes and garnish with lime.