4 (6oz each) Toppits Wild Salmon Portions
6 Toppits Cilantro Pop Herbs
1 Toppits Chili Pepper Pop Herbs
2 sweet corn in husks
2 medium tomatoes, chopped
2 green onions, chopped
1/2 cup melted butter
1 tbsp. finely chopped green pepper
1 tbsp. finely chopped red pepper
1 tbsp. lime juice
Splash of white wine
Salt and pepper to taste
Peel back husks off corn and remove silk. Replace husks and tie with kitchen string. Place corn in a bowl, cover with water and let soak for 20 minutes. Drain, grill corn and cover over medium-high heat for 20-35 minutes or until husks are blackened and corn is tender, turning several times. Let cool.
Remove corn from cobs and place in bowl. Add tomatoes, onions, cilantro cubes, lime juice, peppers, chili cube, salt and pepper.
Preheat oven to 375°F.
Lay out two sheets of aluminum foil. Lay one salmon portion in the centre of the foil. Brush the top of the fish with melted butter, squeeze over some lemon juice, add a splash of white wine and season with salt and pepper to taste. Loosely scrunch the foil together around the salmon, forming a packet.
Repeat with remaining portions, place onto a baking tray, and bake for 10 minutes. Serve with cold salsa spooned over salmon.