This one was inspired by an episode of TasteMade‘s Make This Tonight, TV show. Years ago I made a Sweet Corn Soup and the creamy corn sauce recipe reminded me very much of that meal. It really honors the fresh seasonal corn we have right now.

Seared Salmon with a Corn and Asparagus Succotash, Creamy Corn Sauce, Lemon Confit and Pea Tendrils

TasteMade, Make This Tonight with Chef Brad Miller

Ingredients

Ingredients for Lemon Confit

• 1 cup olive oil
• 1 lemon
• 1 pinch Kosher salt

Ingredients for Creamy Corn Sauce

• 4-5 fresh ears of corn, kernels removed, 3 cups reserved for succotash
• 1 large shallot, minced
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 1/2 cup lactose-free half and half
• 1 cup vegetable stock
• Fresh lemon juice to taste
• Honey to taste
• Salt and pepper to taste

Ingredients for Seared Salmon

• 4 salmon filets
• 2-4 tbsp canola oil
• Salt and pepper
• Microgreens for garnish

Ingredients for Succotash

• 2 bacon strips, we prefer Niman Ranch
• 1 large shallot, minced
• 3 cups reserved corn kernels
• 1 medium poblano pepper, diced
• 1 cup red bell pepper, diced
• 1 cup edamame
• 1/2 cup vegetable stock
• Salt and pepper to taste

Instructions

Directions for Lemon Confit

1. Using a vegetable peeler, peel the zest off the lemons. Stack and cut in to the strips
2. In a medium sauce pan, add julienne lemon zest, olive oil and salt. Warm over medium-low until zest is softened, approximately 30 minutes.
3. Once softened, allow the oil to cool. Separate the oil and lemon confit and preserve both.

Directions for Creamy Corn Sauce

1. Heat a medium stock pot to medium-high and add olive oil to coat. Add the shallot and cook until translucent.
2. Add the corn and a pinch of salt, cook for a few minutes until softened. Add vegetable stock and cream, lower heat to a simmer and reduce the liquid by half.
3. Once the liquid is reduce, add to a blender. Starting on slow and gradually increase heat. I end on the liquify setting.
4. Set the blender to low and add the butter until combined. Adjust the consistency to your liking by adding a little water to thin or Greek yogurt to thicken. Place back in the stock pot and keep warm.

Directions for Succotash

1. Heat a large sauté pan over low to medium-low heat and add the bacon. Slowly cook bacon until fat is rendered and the bacon is crispy. Remove the bacon to a paper towel. Remove some of the bacon fat it you must, I leave it in. Once the bacon has cooled, cut into thin strips.
2. Heat the pan to medium-high and add shallot. Cook until translucent.
3. Add corn, poblano, bell pepper and continue to cook, tossing to combine.
4. Add edamame and toss to combine. Once the vegetables are slightly softened add vegetable stock and reduce the heat, continue tossing to combine. All the mixture to thicken and add the bacon back. Season with salt and pepper to taste. Keep warm.

Directions for Seared Salmon

1. Preheat oven to 425F.
2. Heat a large saute pan to high heat and add canola oil. Heat until you see the oil shimmer and you see a wisp of smoke.
3. Dry the salmon filets and season with salt and pepper. Add to the hot pan and allow to cook until a golden brown crust forms. Add the pan to the oven and cook for 2-4 minutes depending on your desired level of doneness.
4. Once the salmon is cooked, remove from the pan and place on paper towels seared side up.
5. To plate, add the creamy corn sauce on the bottom of your plate. Next add the succotash, top with a salmon filet and garnish with the lemon confit and microgreens. Drizzle the plate with some of the preserved lemon infused olive oil. Enjoy.