Seared Salmon with a Corn and Asparagus Succotash, Creamy Corn Sauce, Lemon Confit and Pea Tendrils,  Image

Seared Salmon with a Corn and Asparagus Succotash, Creamy Corn Sauce, Lemon Confit and Pea Tendrils,

Make this Tonight - "Seared Salmon & Succotash"

25
Prep Time
(Minutes)
55
Cook Time
(Minutes)

Ingredients

Seared Salmon with Corn and Asparagus Succotash, Creamy Corn Sauce, Lemon Confit and Pea Tendrils

  • 4 6oz-salmon portions, skinless, center cut, brined, recipe follows
  • 4 tablespoons grapeseed oil
  • kosher salt, to taste
  • black pepper, to taste
  • Garnish:
  • Creamy Corn Sauce (see recipe)
  • Corn and Asparagus Succotash (see recipe)
  • Lemon Confit and Pea Tendril Garnish (see recipe)

Salmon Brine

  • 1/4 cup plus 2 tablespoons kosher salt
  • 2 ½ cups water
  • 4 cups ice

Creamy Corn Sauce

  • 6 tablespoons of butter, divided
  • ½ cup shallot, minced
  • 2 cups corn kernels, raw
  • 1 cup vegetable stock
  • ½ cup heavy cream
  • ½ lemon, juice
  • kosher salt, to taste
  • agave, to taste

Corn and Asparagus Succotash

  • 4 tablespoons butter, divided
  • 1 tablespoon extra virgin olive oil
  • ½ cup shallot, minced
  • 3 cups corn kernels, blanched and shocked
  • 2 cups asparagus, chopped, blanched and shocked
  • ½ cup vegetable stock
  • 1 tablespoon parsley, minced
  • kosher salt, to taste
  • black pepper, to taste

Lemon Confit and Pea Tendril Garnish

  • 1 tablespoon lemon confit + 1 - 2 tablespoons lemon confit oil, recipe follows
  • 1 oz fresh pea tendrils
  • ½ lemon, juice
  • kosher salt, to taste
  • black pepper, to taste

Lemon Confit & Oil

  • 2 lemons
  • 1 cups olive oil
  • 1/4 teaspoon kosher salt

Steps

Seared Salmon with Corn and Asparagus Succotash, Creamy Corn Sauce, Lemon Confit and Pea Tendrils

  1. Preheat the oven to 425F.
  2. Add oil to a saute pan over high heat to a light whisp of smoke in your pan.
  3. Season the brined salmon on both sides with salt and pepper and place in the pan presentation side down.
  4. Rotate salmon often to insure an even sear.
  5. Once a nice sear has started to develop, place in the oven at 425 degrees for about 4 minutes or until medium.
  6. Remove from the pan and rest on a rack or paper towels for about 3 minutes, seared side up.
  7. Assembly:
  8. Place a circle of Creamy Corn Sauce on the bottom of the plate.
  9. Then place your Succotash in the center of the circle of the Sauce.
  10. Place your Seared Salmon atop the Succotash.
  11. Garnish the top of the salmon with a little more Creamy Corn Sauce and top with Lemon Confit and Pea Tendril Garnish.

Salmon Brine

  1. 1/4 cup plus 2 tablespoons kosher salt
  2. 2 ½ cups water
  3. 4 cups ice

Creamy Corn Sauce

  1. Heat 3 tablespoons butter on medium heat in a heavy bottomed pot.
  2. Add shallots and cook until translucent.
  3. Then add your corn kernels and a pinch of salt and cook for 2 minutes.
  4. Add stock and cream and allow it to come to a simmer and then reduce by half.
  5. Once reduced, strain corn mix while reserving the liquid.
  6. Place the cooked corn mixture in a blender with a bit of the reserved liquid.
  7. Blend slowly, gradually moving the speed higher and higher as it blends.
  8. You can adjust the thickness of the sauce with your reserved corn liquid.
  9. Once the desired thickness is achieved, blend on low until steam minimizes.
  10. Whole blender is running, slowly add your remaining pats of butter.
  11. Season to taste with salt and agave.
  12. Strain again, discarding any solids and keep sauce warm until ready to plate.

Corn and Asparagus Succotash

  1. Sweat shallots in a pan with 2 tablespoons butter and the extra virgin olive oil over medium heat for about a minute.
  2. Add the corn kernels, asparagus, and vegetable stock and cook until hot and liquid is reduced by half, 2 - 3 minutes.
  3. Turn off heat and swirl in the remaining butter.
  4. Finish by adding the parsley, salt, and pepper and folding into the succotash.

Lemon Confit and Pea Tendril Garnish

  1. In a small bowl, mix lemon confit, pea tendrils, lemon oil (from lemon confit), lemon juice and salt and pepper.

Lemon Confit & Oil

  1. With a vegetable peeler peel long strips of lemon rind. Do your best to leave the bitter pith (white part) on the lemon and take only the yellow part of the peel.
  2. Once lemons are peeled, stack the peels on top of each other in manageable stacks.
  3. Using a sharp chef’s knife julienne (or cut them into thin, long strips).
  4. In a heavy-bottomed pot combine the julienned peels with the olive oil and salt and cook on medium-low heat until the lemon peel is soft - about 30 mins.
  5. Once cooked, allow the peels to cool completely in the oil.
  6. Store in an airtight container.