Instructions:
1. Prepare the Lemon Confit:
– Peel the zest off the lemons using a vegetable peeler, stack, and cut into strips.
– In a medium saucepan, add the lemon zest, olive oil, and salt. Warm over medium-low heat until the zest is softened, about 30 minutes. Allow the oil to cool, then separate the oil and lemon confit, preserving both.
2. Make the Creamy Corn Sauce:
– Heat a medium stockpot over medium-high heat and add olive oil to coat. Add minced shallot and cook until translucent.
– Add corn and a pinch of salt, cooking until softened. Pour in vegetable stock and cream, then lower the heat to a simmer, reducing the liquid by half.
– Blend the mixture until smooth, gradually increasing the speed to liquify. Add butter while blending until combined. Adjust consistency with water to thin or Greek yogurt to thicken. Keep warm.
3. Prepare the Corn and Asparagus Succotash:
– Heat a large sauté pan over medium-high heat and add butter. Add shallots and cook until translucent.
– Add corn kernels and asparagus, tossing to combine. Pour in vegetable stock and reduce the heat, allowing the mixture to thicken. Season with salt and pepper to taste, and keep warm.
4. Brine and Sear the Salmon:
– Preheat the oven to 425°F. Prepare the brine by mixing water and ice with kosher salt.
– Brine the salmon portions in the mixture. Dry the salmon and season with salt and pepper.
– Heat a large sauté pan over high heat and add grapeseed oil. Sear the salmon until a golden brown crust forms. Transfer the pan to the oven and cook for 2-4 minutes, depending on desired doneness. Remove from the pan and place on paper towels, seared side up.
5. Assemble the Dish:
– Plate the creamy corn sauce first, followed by the succotash. Place a seared salmon filet on top and garnish with lemon confit and pea tendrils. Drizzle with preserved lemon-infused olive oil.
– Seared salmon recipe
– Corn and asparagus succotash
– Creamy corn sauce recipe
– Lemon confit
– Pea tendril garnish
– Brined salmon
– Healthy salmon dinner
– Gourmet salmon dish
