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Seared Salmon with Corn and Asparagus Succotash Recipe

Seared Salmon with Corn and Asparagus Succotash Recipe

Description

Welcome to a delicious new recipe that’s perfect for warm weather – Seared Salmon with a Corn and Asparagus Succotash! This recipe is the ultimate combination of flaky, savory salmon and a vibrant veggie-packed succotash. Whether you’re cooking for family or friends, this dish will impress with its rich flavors and bright presentation.

Ingredients

Scale

 

For the 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
  • Juice from ½ lemon
  • Kosher salt to taste
  • Agave, to taste

For the 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

For the Lemon Confit and Pea Tendril Garnish:

  • 1 tablespoon lemon confit + 1–2 tablespoons lemon confit oil
  • 1 ounce fresh pea tendrils
  • Juice from ½ lemon
  • Kosher salt to taste
  • Black pepper to taste

For the Salmon Brine:

  • ¼ cup plus 2 tablespoons kosher salt
  • 2 cups water
  • 4 cups ice

For the Seared Salmon:

  • 24 ounces of skinless, center-cut salmon, brined (recipe follows)
  • 4 tablespoons grapeseed oil
  • Kosher salt to taste
  • Black pepper to taste

Instructions

Step 1: Prepare the Creamy Corn Sauce

  • Melt 2 tablespoons of butter in a pan and sauté the minced shallot until softened.
  • Add the corn kernels and cook until tender.
  • Pour in the vegetable stock and simmer for 10 minutes.
  • Blend the mixture until smooth, then return it to the pan.
  • Stir in the heavy cream, lemon juice, and remaining butter. Season with kosher salt and agave.

Step 2: Make the Corn and Asparagus Succotash

  • Melt 2 tablespoons of butter and the olive oil in a large pan.
  • Sauté the minced shallot until fragrant.
  • Add the blanched corn and asparagus, then pour in the vegetable stock. Let it simmer.
  • Season with salt, pepper, and parsley. Cook for 5 more minutes, then set aside.

Step 3: Prepare the Lemon Confit and Pea Tendril Garnish

  • Combine the lemon confit, confit oil, fresh pea tendrils, and lemon juice in a bowl.
  • Season with kosher salt and black pepper.

Step 4: Brine the Salmon

  • In a large bowl, dissolve kosher salt in water, then add ice.
  • Submerge the salmon in the brine for 15 minutes.
  • Rinse the salmon and pat it dry.

Step 5: Seared Salmon

  • Heat grapeseed oil in a pan until shimmering.
  • Season the salmon with kosher salt and pepper.
  • Sear the salmon for 3-4 minutes on each side until the skin is crispy and the salmon is cooked through.

Equipment

Notes

  • Use fresh ingredients: For the best flavor, ensure the corn and asparagus are fresh and crisp.
  • Sear at high heat: Make sure your pan is hot enough before adding the salmon to get a perfectly crisp exterior.
  • Don’t overcook the salmon: Aim for medium doneness, as salmon can dry out quickly.

Find it online: https://optimalrecipes.com/seared-salmon-with-corn-and-asparagus-succotash-recipe/