Seared Salmon Recipe with Corn and Asparagus Succotash.

Seared Salmon Recipe with Corn and Asparagus Succotash.

Ingredients:

For the Salmon Brine:

– 1 tablespoon plus 2 tablespoons kosher salt
– 1 ounce water
– 1/2 cup ice

For the Seared Salmon:

– 4 portions of salmon (6 oz each), skinless, center cut, brined
– 1 cup grapeseed oil
– 1/4 teaspoon kosher salt
– Black pepper, to taste

For the Creamy Corn Sauce:

– 4 tablespoons butter, divided
– 4 tablespoons shallot, minced
– Corn kernels, to taste
– 1 cup vegetable stock
– 1/2 cup heavy cream
– Kosher salt, to taste
– Agave, to taste

For the Corn and Asparagus Succotash:

– 1/4 cup plus 2 tablespoons butter, divided
– 4 cups shallot, minced
– 3 cups corn kernels, blanched and shocked
– 2 cups asparagus, chopped, blanched and shocked
– 1/2 cup vegetable stock
– 1 tablespoon parsley, minced
– Kosher salt, to taste
– Black pepper, to taste

For the Lemon Confit and Pea Tendril Garnish:

– 6 tablespoons lemon confit
– 1-2 tablespoons lemon confit oil, divided
– 1/2 cup fresh pea tendrils, minced

For the Lemon Confit:

– Zest of 2 lemons
– 1 tablespoon olive oil
– 1/2 teaspoon kosher salt