Festina Peche Glazed Salmon with Roasted Corn Salsa

One of the dumbest things about being in the Dubs was that I sort of lost my desire to cook. (Among other things, the stove wasn't that good, the pans sucked, the knives sucked, and the fruit sucked. But really, I was probably just depressed.) Anyway, now that I'm back, I'm excited to start up again. This fall, I want to learn how to really cook Asian stuff, but until then, you can't do much better than fish with a light, sweet salsa.

I was inspired by Festina Peche, which rocked my life at dinner last night. One note is that it got super sweet when I cooked it down, so I added some smoked pepper from Green Aisle, which, suffice it to say, does not have a counterpart across the Atlantic. I also got the corn from Green Aisle. I got the salmon, tomato, and poblano from Whole Foods.

To make it, just blacken the corn and the pepper on an open flame of some sort, throw the poblano in a plastic bag for twenty minutes, peel and dice. Add tomato, salt, pepper. Done.

For the glaze, cook down a bottle of the beer till it looks just-under glazey, add some crushed smoked black peppercorns, and let it cool.

Marinate the non-skin side of the salmon in the glaze for about ten minutes, cook off the salmon, drizzle with the glaze, warm the salsa in a pan, and put it on top of the salmon. Then take a sick picture, and do a blog post.