Seared Salmon With Sweet Corn And Bacon Saute Recipes

SEARED SALMON WITH SWEET CORN, SHIITAKES AND SPINACH

Steps:

• Cut 6 tablespoons of the butter into 1/2 -inch dice and chill.
• In a medium saucepan, melt 2 tablespoons of the remaining butter. Add the onion, shiitake stems, tomato, sliced garlic, peppercorns and bay leaf and cook over moderately low heat until the vegetables are soft but not browned, about 12 minutes.
• Add the balsamic vinegar and water and cook over moderately high heat, stirring occasionally, until the liquid is almost syrupy, about 4 minutes.
• Reduce the heat to low and whisk in the 6 tablespoons of chilled diced butter, 2 to 3 pieces at a time. When all the butter has been added, season the sauce with salt and pepper.
• Strain the sauce through a very fine sieve into a saucepan and keep warm; discard the solids.
• Spear the whole garlic clove securely with a dinner fork. In a large skillet, heat 2 tablespoons of the olive oil over high heat until just beginning to smoke.
• Very carefully add the spinach and stir with the garlic clove-tipped fork until wilted. Season with salt and pepper and drain.
• Wipe the skillet clean and add 3 tablespoons of the butter. Add the shiitake caps and cook over moderate heat, stirring, until softened, about 3 minutes.
• Stir in the corn and cook until tender, about 3 minutes. Season with salt and pepper and transfer to a bowl; keep warm.
• In the same skillet, melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of oil over high heat.
• Season the salmon with salt and pepper and sear the pieces in the hot pan, turning once, until browned but barely cooked through, about 3 minutes per side.
• Mound the spinach in the center of 6 plates and surround with the corn and shiitakes.
• Set the salmon on the spinach and spoon the balsamic sauce on top. Garnish with the chives and serve.

SAUTEED SALMON WITH SWEET CORN

Steps:

• Remove the stems from the mushrooms, and reserve them from the sauce. If the mushrooms are large, halve or quarter them.
• Skewer the garlic clove securely onto the tines of a fork. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. When the oil just begins to smoke, add the spinach. Cook, stirring with the fork, until wilted. Season with salt and pepper, and place in a colander to drain.
• In the same pan, melt 3 tablespoons of the butter. Saute the mushrooms, stirring with the fork, until softened, 1 to 2 minutes. Add the corn, and cook until heated through, 1 to 2 minutes. Season with salt and pepper.
• Arrange the spinach in the center of 4 plates. Surround the spinach with the corn mixture. Keep warm. Heat the remaining oil and butter in the pan over high heat. Season the salmon with salt and pepper, and saute until medium-rare, about 2 minutes per side.
• Place a salmon fillet atop the spinach on each plate. Spoon the sauce over the salmon, garnish with chives, and serve immediately.

WILD SALMON à LA LUTèCE WITH SWEET CORN, GREEN CABBAGE, AND BROWN BUTTER VINAIGRETTE

Steps:

• In a small saucepan, bring the milk and bacon to a boil over medium-high heat. Cook a few minutes, remove from the heat, and cool 5 minutes. Purée the mixture in a food processor until the bacon is fully incorporated into the milk. Add the eggs, and pulse a few times to combine. Transfer to a baking dish and set aside.
• When you are ready to cook the salmon, stir the breadcrumbs and 2 tablespoons chopped parsley into the bacon-milk mixture.
• Season the salmon with salt and pepper on both sides. Place the salmon in the batter and turn the fillets with your hands to coat well.
• Heat a large sauté pan over medium heat for 2 minutes. (Depending on the size of your pan, you may need to cook the fish in batches.) Swirl in the olive oil and wait a minute. Carefully place the batter-coated fish in the pan. (Some of the batter might fall off; use your hands to pat it back on, making sure each piece is well coated.) Turn the heat to low, and cook for about 3 minutes, until golden brown. Carefully turn each piece over, and cook another 3 to 4 minutes, until it's nicely browned on the second side and still a little rare at the center. Transfer the fish to a resting rack.
• Meanwhile, place the butter in a small saucepan and cook 2 to 3 minutes over medium heat, swirling the pan a few times, until it browns and smells nutty. Turn off the heat and wait a minute. Add the red wine vinegar, the onion, and a heaping 1/4 teaspoon salt. Return the butter to the stove over low heat, and cook a minute or two, until the onion is just softened but still slightly crunchy. Turn off the heat, and squeeze in lemon juice to taste.
• Arrange the sweet corn, green cabbage, and bacon on a large warm platter and top with the salmon. Stir 2 tablespoons chopped parsley into the brown butter vinaigrette and spoon it over the fish.
• Sweet Corn, Green Cabbage, and Bacon
• Cut the bacon into 3/8-inch-thick slices. Stack them in two piles, then cut the bacon crosswise into 3/8-inch rectangles or lardons.
• Heat a large sauté pan over medium heat for 1 minute. Add the bacon lardons and cook about 5 minutes, stirring often, until tender and lightly crisped. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate, leaving the fat in the pan.
• Swirl in the butter, and, when it foams, add the spring onions, thyme, 1/2 teaspoon salt, and a pinch of pepper. Sauté over medium heat, about 3 minutes, then add the corn, and continue cooking another 3 minutes, stirring occasionally. Season with 1/2 teaspoon salt and some freshly ground black pepper. Add the cabbage, and cook 2 minutes, stirring occasionally, until the cabbage just wilts. Taste for seasoning, and toss in the spring onion tops and chopped parsley.
• Note
• You can make the base of the batter ahead of time; just wait and add the breadcrumbs and parsley at the last minute. You can also make the brown butter-vinegar sauce ahead of time if you like. Cook the vegetables while you cook the salmon.