Grilled Teriyaki Salmon and Fresh Corn and Scallion Timbales

Cooking fish on the grill is a low maintenance dinner. I am pretty lazy on the weekends when it comes to cooking. My menus typically come together quickly. Grilled Teriyaki Wild Salmon , Fresh Corn and Scallion Timbales, Caprese Salad, and a baguette with olive oil for dipping was enjoyed on our deck Sunday night.

I'm sure the first thought that popped into your head is that I'm never going to make a timbale for my family. What the heck is a timbale anyway?!? It's just a fancy name for a ramekin-type dish which is usually hardier than a souffle and like a crustless quiche. Timbales can contain a variety of ingredients. For mine, I included fresh corn, scallions, three cheeses, cornmeal, and a few eggs.

The salmon marinated for an hour. I used this recipe but had The Husband grill the salmon for about 5 minutes per side instead of roasting it in the oven. The prep for the Fresh Corn and Scallion Timbales was mainly the measuring and mixing of ingredients. The most time consuming part of the recipe is the 30 minutes they spend in the oven. The timbales can be served in the individual dishes or unmolded for a different presentation.

Almost any salmon dish is a no-brainer for my family. 2 pounds of fish is almost not enough for us. Good thing I had a loaf of bread to fill up those kids. 3 family members enjoyed the timbales. No Thank You Boy was in true no thank you form and wouldn't even try it. The little sh!t. He had is teeth clenched so hard I think he ground the enamel off. My Middle One was a good sport and tried it. Not that she liked it, but she tried it. I think she gagged.

In my years of cooking, I have discovered that not everyone is going to like everything you cook. I have also discovered that most people have preconceived notions of what they like and dislike. If you can get someone to try something new, a majority of the time he will like it. The challenge lies in getting people to try something new. I'm up for the challenge.

Fresh Corn and Scallion Timbales

makes 8

8 ears of corn
3 scallions
1/3 cup cornmeal
1/3 cup cheddar cheese
1/4 cup Gorgonzola
1/2 cup ricotta cheese
4 extra large eggs
1 cup half and half
1 tablespoon sugar
1 teaspoon salt
1 teaspoon pepper

Preheat oven to 375 degrees. Spray 8 ramekins (1-cup each) with cooking spray. Place on a large baking sheet and set aside.

Cut the corn off the cobs and place in a large bowl. Add the scallions, cornmeal, cheddar, Gorgonzola, and ricotta cheeses and stir to combine. In a small bowl combine the eggs, half and half, sugar, salt and pepper. Add to the corn mixture and stir to combine. Divide evenly between the ramekins.

Bake for about 25 - 30 minutes until the tops are lightly brown and a knife inserted in the center comes out clean. Let cool for 5 minutes. Either serve in the ramekins or run a knife around the edge and invert on a plate and gently shake to unmold.