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.

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.