SALMON WITH CREAMY SUMMER CORN
This is a wonderfully light and summery dish that takes advantage of corn at its peak season. You can use frozen corn, but fresh corn will certainly elevate this dish.
Here we use the corn in two ways, pureed as a velvety sauce and sauteed as part of a crunchy, sweet-tangy garnish.
You could use this same corn duo to accompany shrimp or grilled chicken, too.
We always love a dish with contrasting textures, temperatures and tastes. The jet-cold, quick cucumber and shallot pickle added to the plate right before serving provides a fantastic brightness, acidity and crunch.
You can play around with flavors a great deal in this dish. Try adding stock, cream (or half-and-half) to the puree instead of water for a richer dish.
Add herbs or spices to the corn saute. Toss a few thinly sliced chiles into your pickle.
Switch the lime for lemon. Customize the ingredients to suit your taste buds and what you have on hand.
Salmon with Corn Puree and Summer Vegetables
Serves 4 INGREDIENTS
4 salmon fillets, about 1-inch thick Salt, pepper
Olive oil
1 cup diced, peeled cucumber
1 cup finely chopped shallot, divided use 1⁄3 cup apple cider vinegar or white wine vinegar
Pinch sugar
1 tablespoon butter or olive oil
4 cups kernels from 3 ears of corn
(or 1 pound frozen corn)
1 tablespoon lime zest
Juice of 1 lime, divided use
DIRECTIONS
Heat oven to 450 degrees. Line a sheet tray with foil or parchment paper. Season the salmon with salt, pepper and a drizzle of olive oil, and place the fillets on the pan. Start the quick pickle in a glass or nonreactive bowl: Combine the diced cucumber, ¼ cup shallots, vinegar, sugar and salt to taste. Add enough water to just cover the cucumbers and shallots and stir well.
Taste the brine and adjust with additional salt, vinegar or sugar, as desired. Stir well again and refrigerate.
Roast the salmon until cooked through, about 15 minutes.
While the salmon is roasting, heat a large saute pan over medium heat. Add the butter and saute the remaining ¾ cup shallots until translucent, 4 to 5 minutes. Add the corn, season with salt and pepper, and saute for 3 to 4 minutes more. Stir in the lime zest and half the lime juice. Season with salt and pepper to taste. Transfer about two-thirds of the corn mixture to a blender. Add remaining lime juice and puree until very smooth, adding ¼ cup of water at a time until you reach your preferred sauce consistency. Season with salt or pepper to taste. Keep puree warm. To serve, spoon corn puree into the bottom of 4 shallow bowls. Top with salmon fillets and sauteed corn. Garnish with chilled pickled cucumbers and onions.
San Francisco food writers Stacie Dong and Simran Singh’s blog, A Little Yumminess (www.alittleyum.com), focuses on family food adventures and recipes with global flavors.