Seared Salmon With Sweet Corn Shiitakes And Spinach Recipes

SEARED ATLANTIC SALMON FILLETS

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large non-stick saute pan until hot. While the pan is heating, season the salmon fillets with the salt and white pepper. Pour the oil into the pan and warm oil for 15 seconds. Place the salmon fillets, flesh side down, into the saute pan. Using a low flame, saute the fish for about 2 1/2 minutes. Place the pan in the oven and roast for 6 to 7 minutes. The salmon should be medium rare. When serving, turn the salmon fillets over to expose the nicely browned side.
• Place spinach mixture in a mold on a plate. Place salmon on the top. Pour the sauce around the fish. Garnish with minced lemongrass and lime leaves.
• Using a low flame, heat a stainless steel saucepan. Warm the oil in the pan for 15 seconds. Add the minced shallots and sweat for 30 seconds. Next, add 2 cups of the white corn kernels. Add the coconut milk, reserved corn cobs, bruised lemon grass stalks, galangal, and 2 bruised or crinkled kaffir lime leaves, and white pepper. Simmer the mixture for about 7 to 10 minutes, not letting it reduce very much.
• Remove from the heat and add the nam pla. Let the mixture rest to absorb all the aromatic flavors for 30 minutes. Take the corncobs, lemongrass, galangal, and kaffir lime leaves out of the saucepan and throw them away. Puree the mixture until smooth.
• Heat sauce in a stainless pan. Add the remaining corn to the pan.
• Bring the water to a boil in a large pot. When the water comes to a boil, add salt. In a large bowl add some ice and water to create a water bath.
• Add the spinach to the boiling water and cook for 1 minute. Drain the spinach. Place in the ice bath to cool. Drain spinach and squeeze very dry.
• Add butter to a saute pan and heat. Add shallots and cook for 1 minute. Add mushrooms and saute until the release their liquid, about 5 minutes. Add spinach and saute until heated through. Season with salt and pepper.

HOUSE SMOKED SALMON ON SPINACH WITH CHESTNUTS AND SHIITAKES

Steps:

• To smoke the salmon heat the woodchips in the smoker over a medium heat until the smoke turns gray. Salt the salmon and add it to the smoker, cover the smoker, turn down the heat to medium and cook the salmon for twelve minutes, turn the salmon over and cook on the other side until the fish is opaque (approximately 10 minutes) and cooked but still moist.
• While the salmon is cooking, bring the chestnuts to a boil in salted water to cover, simmer for 7 to 10 minutes until tender when pierced with a knife. Drain and reserve the chestnuts. In a medium saute pan over high heat cook the shiitake mushrooms in the butter and soy sauce. When the mushrooms are soft add the washed spinach leaves, cover the pot and let the leaves wilt for one minute. Remove the cover. The spinach should be bright green and wilted fold in the chestnuts and taste for seasoning.
• Remove the salmon from the smoker when it is cooked and serve it on the spinach.

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.

SEARED SALMON ON BABY SPINACH

Steps:

• Sprinkle salt and pepper on salmon.
• Melt 1 T butter in medium skillet over medium-high heat.
• (If you use a large skillet, you'll need to use more butter. For a better finished result, medium is preferred.) Add salmon; saute' until just opaque in the center, about four minutes per side if thick.
• Transfer salmon to a plate.
• Melt 1/2 T butter in same skillet.
• Add 1/2 the shallots and half the tarragon; saute' 30 seconds.
• Increase the heat to high; add half the spinach and toss 30 seconds.
• Add remaining spinach and toss until wilted.
• Divide the spinach between two plates.
• Melt remaining 1/2 T butter in same skillet over medium-high heat.
• Add remaining shallots and tarragon; saute' 30 seconds.
• Add wine first and then cream and boil until the sauce is thick enough to coat a spoon, about 3 minutes (or less if using larger skillet).
• Season with salt and pepper.
• Return salmon to skillet; simmer 1 minute.
• Arrange salmon with sauce atop spinach.
• Serves two; can be doubled.

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.