The Recipe
Côtelettes d’épaule de porc grillées accompagnée d’une salade de chou et nectarine
Wild-caught California salmon is one of the culinary highlights of summer in the Golden State. A fresh corn salad with a Mexican accent is the perfect complement and would be just as compatible with halibut fillets, scallops or shrimp.
Wine suggestion: California Pinot Noir or California Sauvignon Blanc
Ingredients
Salad:
- 2 large poblano or Anaheim chilies
- 2 ears yellow corn, husked
- 1 cup (40 g) very coarsely chopped cilantro
- ½ small red onion, chopped
- 2 tablespoons extra virgin olive oil
- Juice of 3 limes, or more to taste
- 1 large avocado, ripe but firm, diced
- 3 ounces (2/3 cup/85 g) coarsely crumbled queso fresco
- Kosher or sea salt
- 1 serrano chili, finely minced (optional)
- 4 six-ounce (175 g) skin-on salmon fillets
- 2 tablespoons olive oil
- Lime wedges for serving
Serves 6
Préparation