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Grilled Salmon In Corn Husks

Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

2 large ears corn, unshucked

1 stick (1/2 cup) unsalted butter, softened

a 3/4-pound piece center-cut salmon filet, cut into 4 pieces (each about 4 by 1 1/2 by 1 inch)

4 fresh epazote leaves*, chopped

1 tablespoon thinly sliced scallion

Accompaniment: Tomatillo Salsa

1 1/2 teaspoons chipotle rub

1/4 cup dried Mexican oregano*

1/4 cup corn oil

5 dried chipotle chiles*, stemmed, seeded, and deveined (wear rubber gloves)

5 ancho chiles*, seeded and deveined (wear rubber gloves)

25 garlic cloves

1 1/2 cups coarse salt

* available at Mexican markets and some specialty produce markets.

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