corn husk smoked salmon with grilled corn salsa

Ingredients

1 pound skin-on salmon fillet
1 tablespoon lemon juice (1/2 a large lemon)
1 tablespoon orange marmalade
1 teaspoon tamari or soy sauce
1/2 teaspoon freshly ground black pepper
1 ear of corn
1/2 cup halved cherry tomatoes
1/4 cup chopped green onion
1/2 minced jalapeño (mine was large and only medium hot—adjust this according to your heat tolerance and love)
8 large basil leaves
1 tablespoon lime juice (1/2 a large lime)
1 inch knob of ginger
1 pinch kosher salt

Get your grill hot. Shuck the corn and soak the husk and silk in water. Grill the corn untiil it's a bit charred all over and then let it cool a bit.
Mix together the lemon juice, marmalade, tamari, and pepper. Construct a leak-proof foil pan out of heavy duty foil and lay the salmon in it, skin side down. Spoon the marinade over the top and put it in the fridge while you make the salsa.
Cut the corn from the cob and put it in a bowl. Add the tomato, green onion, salt, and lime. Peel the ginger and grate it into the bowl. Seed and finely chop the jalapeño, and add that too. Roll the basil into a burrito and chop it, add that, stir, and then put the salsa into the fridge while you cook the fish.
Put the soaked corn husk on the hottest part of your grill, and then put the salmon, still in its foil pan, on the grill as well. Spoon the marinade back over the top and then close the lid. The husks should start smoking pretty quickly. Allow the salmon to smoke and cook until it's cooked through—about 10 minutes on a hot grill, but just peek inside the fillet to check as grill temps vary.
Spoon half the salsa onto 2 plates, then use a spatula to scoop the salmon off of the skin (which will have conveniently stuck to the foil) and place it atop the salsa. Top with the remaining salsa, pour a glass of wine, and eat summer.