(NAPSA)—Eversince the original kettle-style grill was introduced in 1951, Americans have been crazy for cookouts. But basic hot dogs and hamburgers no longer cut the mustard, so to speak. Casual summer chefs and flame fanatics alike are hungry for fresh ideas. For Diane Morgan, author of “Salmon: A Cookbook,” grilled salmon and wine is a warm weather match made in heaven. She suggests shaking things up with a refreshing one-dish meal, Salmon and Grill-Roasted Sweet Corn Salad. “Salmon is impressive yet easy to prepare. Its meaty tex- Prepare medium-hotfire in charcoalor gasgrill. Pull back husk from corn without removing it from base. Removesilk; brush corn lightly with olive oil. Recover corn with husk; twist husks at top to close. Sprinkle salmonfillets with salt, pepper; brush all sides with remaining olive oil. After grill is hot, brush grill grate with vegetableoil. Hungry for new Try this grilling ideas? refreshing grilled salmon main-dish salad and a ture makes it a fail-safe option for chilled white wine for a perfect taste of summer. a natural with wine,” says Morgan. “Salmon’s buttery flavor works equally well with red and white wines,” explains Wine Market Council President John Gillespie. For Morgan’s salmon salad, he suggests a fruity Chardonnay as a white option, and a Pinot Noir to showcase the smokiness ofgrilled food for those whoprefer red. Morgan and Gillespie also offer these tips for a successful backyard cookout: Get fresh—The key to a fantastically flavorful cookout is fresh, quality ingredients, especially when your menu includes salmon. Remember, fresh fish should never smellfishy. Sip without stress—From plastic tumblers to stemmed glassware, serve wine in whichever type of glass will make your guests— and you—feel most comfortable. Think inside the box—The new generation of boxed wines make great, outdoor entertaining choices, especially poolside or anywherethat glass might be an issue. Look forward to leftovers— One of the great things about cooking out is having leftovers. Don’t be afraid to save leftover wine, too—just recork, refrigerate and enjoy your leftover wine within three to five days. even novice grillers. And, salmon is Salmon and Grill-Roasted Sweet Corn Salad Serves 4 3 ears fresh corn 3 tablespoonsoliveoil 4 salmonfillets (about 5 ounceseach), skin on and scaled, pin bones removed Salt Ground pepper Vegetable oil for brushing 6 cups (about 4% ounces) lightly packed mixed baby greens 1 cup grape or cherry tomatoes ’% cup mincedflat-leaf parsley 2 tablespoons minced chives Dressing: 2 tablespoonsrice vinegar 6 tablespoonsoliveoil 1 teaspoon Dijon mustard 1 teaspoon sugar % teaspoonsalt Ground pepper Place salmon, skin-side up, directly over medium-hotfire. Arrange corn on grill directly over fire. Cover grill; cook salmon and corn for about 4 minutes. Turn corn and salmon; cover grill again. Cook salmon about 4 minutes longer, or until almost opaque, butstill moist. Remove salmon from grill; set aside. Turn corn once more; continue grilling until it begins to color, about 2 minutes longer. Remove corn from grill. Whencorn is cool enough to handle, remove husks. Working with one ear at a time, stand upright, stem end down, on cutting board. Using sharp knife, cut downward along cob to remove kernels. Discard cobs; scoop kernels into large bowl. Add baby greens, tomatoes, parsley, and chives to bowl. To make dressing: In small bowl, combine vinegar, olive oil, mustard, sugar, salt, and pepperto taste. Stir until well combined. Add dressing to salad; toss lightly. Arrange salad on 4 dinner plates. Place salmonfillet in center of each salad; serve immediately. Adapted from “Salmon: A Cookbook,” courtesy of Chronicle Books.
