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Todd Gray and Ellen Kassoff's Barbecued Wild Salmon with Sweet Corn, Roasted Peppers and Backyard Basil

by Todd Gray and Ellen Kassoff of Equinox

Serves 4


6 Alaskan salmon filets*, cut to 6-7 oz.

2 C sweet corn sauce

1 C Equinox barbecue sauce

2 C fresh corn kernels, sautéed

1 C roasted red peppers, cut into 1/3-inch strips

½ C fresh basil from your backyard, cut into chiffonade

t salt and pepper

Sweet corn sauce:

4 C fresh sweet corn kernels, or frozen corn

3 C heavy cream

1 C vegetable broth

1 C shallots


Season salmon filets with salt and pepper. Heat grill to high temperature; grill salmon filets until medium, keep warm. Heat corn sauce, keep warm. Combine sautéed corn, peppers, basil and seasoning. Preheat broiler. Brush salmon filets with barbecue sauce and bake under broiler to glaze.

For the corn sauce:

Combine all the ingredients and cook over flame for 20 minutes until thick. Purée sauce in blender.


Heat six large plates, spoon two ounces of corn sauce onto each plate, heap corn and pepper in center of corn sauce, top with barbecued salmon. Drizzle additional barbecue sauce around plate if desired, serve immediately.

*With good management and fairly healthy habitat, wild Alaskan salmon remain abundant.