Citrus Seasoned Grilled Salmon with Pumpkin Seed Mole and Sweet Corn Salsa

Mole

1 generous cup raw hulled pumpkin seeds

½ large white onion, sliced ½-inch thick (reserve other half for salsa)

2 jalapenos

6 sprigs fresh cilantro

2 large (3 small) Romaine lettuce leaves

3½ cup chicken stock, divided

2 cloves garlic, peeled

1 tablespoon olive oil

½ teaspoon salt

Black pepper

Salsa

2 ½-inch thick slices white onion

2 jalapenos

2 ears sweet corn, husked

1 tablespoon olive oil

Salmon

4 salmon fillets (6-8 ounces each), see note

4 tablespoons Trade East Citrus Grill Seasoning

Olive oil

For the mole: Toast pumpkin seeds in dry heavy skillet over medium heat until first seed pops, then continue toasting for about 5 more minutes, stirring often, until seeds are lightly browned. Pour in flat pan to cool. Set aside 2 tablespoons of seeds for garnish.

Put remainder of cooled pumpkin seeds, 1½ cups chicken stock and remaining mole ingredients except olive oil in blender and process to a smooth paste.

Heat olive oil in a heavy 4- to 6-quart saucepan. Pour in mole and cook over medium high heat for 10 minutes, stirring frequently. Add remaining 2 cups chicken stock and cook over medium heat 20 minutes, stirring occasionally. Pour all ingredients back into rinsed blender and process until smooth. Salt and pepper to taste; set aside.

For the salsa: Set up grill to medium high heat. Grill whole ears of corn, jalapenos and two thick slices of white onion until all vegetables are slightly charred and corn gets some nice brown caramel spots on it. Set aside to cool.

Using a wide bowl to catch everything, slice the kernels off the cobs with a sharp knife and scrape remaining pulp into the bowl. Cut off stems off the jalapenos and seed and dice; add to bowl. Chop onions; add to bowl. Stir in 1 tablespoon of olive oil, salt and pepper to taste.

For the salmon: Heat grill to medium high heat. Season each salmon filet with 1 tablespoon citrus seasoning mix. Let rest for 10 minutes before grilling. Lightly drizzle olive oil on fish. Grill fish, skinless side down first, 3-5 minutes, then flip fish and cook to desired doneness, about 7-10 minutes.

To assemble: Ladle about ¾ cup mole into rimmed plate or wide, shallow bowl. Lay salmon on top of mole. Top each filet with 3 to 4 tablespoons salsa. Garnish plate with one sprig of cilantro and a few reserved pumpkin seeds.

Serves four.

Cook’s note: Either skin on or skinless filets can easily be used in this recipe. I prefer leaving the skin on in order to control the final cooking of the fish without being concerned about the fish sticking to the grill. The skin easily slips away from the fish before plating.

Mark Clemens