Mediterranean EVOO Herb & Corn Sauce for Chicken and Fish

Make the sauce:
In a large skillet (I’ve used a enamel coated cast iron pan) add the olive oil and warm over low heat. Raise heat to medium and add grated garlic (not too fine), shallots and pepper. Cook for about 4 minutes until the shallots just start to color around the edges.
Remove from heat, set aside to let the flavors blend, at least 30 minutes.

Grill Chicken and or Fish*

Finish Sauce:
Reheat the sauce over low heat. Add the corn and the five chopped herbs. Cook for just 2 minutes, stirring until the corn is crisp tender. Add salt to taste.

To Serve:

Slice chicken and add to a plate – top with sauce. Garnish with any herb sprigs.
Remove skin from the salmon, add to a plate – top with sauce. Garnish with any herb sprigs.

*Marinating and Grilling Chicken & Salmon:
Clean, dry and trim chicken breasts. Place on a plate to hold and drizzle liberally with extra virgin olive oil. Sprinkle with ground sumac and smoked paprika – add a pinch of sea salt.
Grill over medium high heat, covered, until strong grill marks form underneath. Turn over with tongs – turn heat down to low. Cook on the second side until the chicken is just cooked through – about 3 minutes. Do not overcook.
Clean and dry salmon. Place on a plate to hold and drizzle liberally with extra virgin olive oil. Sprinkle with ground sumac and smoked paprika – add a pinch of sea salt.
Grill over medium high heat, covered, until strong grill marks form underneath. Turn over with tongs – turn heat down to low. Cook on the second side until the salmon is just cooked through – about 3 minutes. Do not overcook.

(Grilling time will vary depending on the thickness of chicken or fish.)