Ingredients Instructions

2 salmon steaks, each about 12 ounces and 1 to 1¼ inches thick, pin bones removed Vegetable oil 2 teaspoons kosher salt, divided 1/4 teaspoons freshly ground black pepper 2 ears fresh corn, husked 1 medium red bell pepper 1 jalapeño or serrano chile pepper 1/3 cups white distilled vinegar 1/4 cups packed brown sugar 1 teaspoons mustard powder

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1. Prepare the grill for direct cooking over medium heat (350° to 450°F) .
2. Prepare the grill for cooking over medium heat (400°F) .
3. 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.
4. Lightly brush the corn, bell pepper, and jalapeño with oil, and then grill over direct medium heat, with the lid closed, until softened and lightly browned, 7 to 9 minutes for the jalapeño 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 (450° to 550°F) .
5. Lightly brush the corn, bell pepper, and jalapeño with oil, and then grill over medium heat, with the lid closed, until softened and lightly browned, 7 to 9 minutes for the jalapeño 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 (500°F) .
6. Place the bell pepper and jalapeño 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 jalapeño.
7. In a medium saucepan over medium-high heat on the stove, bring the vinegar, brown sugar, mustard powder, and the remaining 1½ teaspoons salt to a boil, stirring until the sugar is dissolved. Add the corn, bell pepper, and jalapeño. 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.
8. Grill the salmon steaks over direct high heat, with the lid closed, until still slightly pink in the center, 10 to 12 minutes, turning once. Remove from the grill and serve warm with the chowchow.
9. Grill the salmon steaks over high heat, with the lid closed, until still slightly pink in the center, 10 to 12 minutes, turning once. Remove from the grill and serve warm with the chowchow.