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Jamie Purviance

Salmon Steaks with Fire-Roasted Corn Chowchow

  • People

    Serves 4

  • Grilling Time

    20 to 27 min.

  • Prep Time

    30 min.

Serves 4
Grilling Time
20 to 27 min.
Prep Time
30 min.

the Ingredients

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  • 2 salmon steaks, each about 340 grams and 2.5 to 3 centimetres thick, pin bones removed
  • Vegetable oil
  • 2 teaspoons kosher salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 2 fresh corn ears, husked
  • 1 medium red bell pepper
  • 1 jalapeno or serrano chile pepper
  • 80 millilitres white distilled vinegar
  • 50 grams packed brown sugar
  • 1 teaspoon mustard powder


  • 01 Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • 02 Lightly brush the salmon on both sides with oil and season evenly with ½ teaspoon of the salt and the pepper. Cover and refrigerate while you prepare the chowchow.
  • 03 Lightly brush the corn, bell pepper and jalapeno with oil. Then grill over direct medium heat, with the lid closed, until softened and lightly browned, 7 to 9 minutes for the jalapeno and 10 to 15 minutes for the corn and bell pepper, turning occasionally. Remove from the grill as they are done. Increase the temperature of the grill to high heat (230°C to 290°C).
  • 04 Place the bell pepper and jalapeno in a bowl, cover with plastic wrap to trap the steam and let stand for about 10 minutes. When cool enough to handle, cut the kernels off the cobs. Peel, seed and finely dice the bell pepper and jalapeno.
  • 05 In a medium saucepan over medium–high heat on the stove, bring the vinegar, brown sugar, mustard powder and the remaining 1½ teaspoons of salt to a boil, stirring until the sugar is dissolved. Add the corn, bell pepper and jalapeno. Simmer gently until the vegetables taste pickled, 2 to 3 minutes, stirring occasionally. Remove from the heat and, using a slotted spoon, transfer the chowchow to a serving bowl. Cover to keep warm.
  • 06 Grill the salmon steaks over direct high heat, with the lid closed, until still slightly pink in the centre, 10 to 12 minutes, turning once. Remove from the grill and serve warm with the chowchow.