INGREDIENTS

• 4 ears corn; shucked
• 1 serrano chili pepper
• 2 tspn. fresh lime juice
• Salt & pepper
• 2 tspn. tandoori spice mix*
• ¼ cup butter; softened
• 1½ lb. skin-on salmon fillet
• 1 cup Greek yogurt
• ¼ cup seedless cucumber; chopped
• 3 Tbs. fresh cilantro; chopped

INSTRUCTIONS

Soak a cedar grilling plank in a shallow pan of water (a roasting pan works well) until saturated, at least 2 hours ahead of cooking. Prepare a charcoal grill for indirect grilling or heat a gas grill to medium high. Roast the corn on the grill until browned on all sides, turning every few minutes. Cool, then slice the kernels off the cobs with a sharp knife. Combine the corn, chili pepper, lime juice, salt and pepper–to taste in a bowl. Put the cedar plank on the grill rack and heat until it begins to brown, about 5 minutes. Mash together the spice mix and butter until blended. Lay the salmon on the cedar plank and season with salt and pepper. Smear the butter over the salmon and place the plank back on the grill. Cover the grill and cook 12–15 minutes, or until the salmon is translucent and begins to flake. Stir together the yogurt, cucumber and cilantro. Cut the salmon into 4 portions, but not through the skin. Slide each portion off the skin with a spatula. Serve the salmon with some corn relish and raita on the side.

* To make your own tandoori spice blend stir together ¼ tspn. each cumin, turmeric, ginger, coriander, paprika and cayenne pepper.

INGREDIENTS

• 2 hatch chile peppers
• 1 large tomato
• 1 small seedless cucumber
• 1 green onion
• 1 garlic clove
• 1 Tbs. lime juice
• 1 Tbs. extra-virgin olive oil
• 1 Tbs. tomato paste
• 1 bread slice; soaked in water
• ½ cup stock
• 1 tspn. smoked paprika
• Salt & pepper; to taste

INSTRUCTIONS

Cut up the hatch chiles in small slices and reserve a few slices for garnish. Peel and slice the tomato and cucumber into small chunks. Chop the garlic and green onion. In a blender, combine chiles, tomato, cucumber, garlic, and green onion. Add the lime juice, oil, tomato paste, and bread. Pour in the stock. Blend all ingredients together and season with smoked paprika, salt and pepper. Chill for at least 2 hours and pour into individual bowls. Garnish with remaining slices of hatch chile peppers.