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Seared Cold Water Salmon

With Sweet Kernel Corn Ragout & Wilted Greens

Ingredients: Six 8oz Portions Boneless, Skin-On, Fresh Atlantic Salmon
Salt & Cracked Black Pepper to taste
2oz Olive Oil
2 Tbsp. Finely Sliced Shallots
1 tsp. Minced Fresh Garlic
1 cup Kernel Corn
1 cup Finely Sliced Shitake Mushrooms
¼ cup Diced Roma Tomato, Seedless, Skin-off
6oz Chablis
1 pint Heavy Cream
2 Tbsp. Minced Green Onion


3 cups Blanched Fresh Spinach
1oz. Olive Oil
1 cup Finely Sliced Onion
2 Tbsp. Balsamic Vinegar
Salt & Pepper to taste
1 Tbsp. Honey
Preparation: Season salmon fillets generously with sea salt & fresh cracked black pepper. Heat olive oil in a large non-stick skillet to smoking point (be extremely careful for hot oil splatters). Place salmon into hot oil, skin side down. Hot sear for 3 & 3½ minutes ensuring the salmon skin develops a good crispness. Turn and finish in a hot oven for 4 to 5 minutes. Turn & finish in a hot oven for 4 to 5 minutes.

Remove from skillet and keep warm until sauce and spinach are complete. Add sliced shallots to skillet and sauté until transparent; add garlic and continue to cook for a minute or two. Add kernel corn and toss with shallots and garlic. Add Chablis and reduce by one-half. Add tomato, sliced shitakes and season with salt and pepper.

Add heavy cream and reduce until ragout is slightly thickened. Reseason as needed.

For Wilted Spinach:
Heat olive oil in large non-stick skillet; add onions and cook until lightly carmeled. Add spinach and stir-fry, just enough to heat, season and add Balsamic vinegar and Honey.
Serving: To Serve: Divide spinach into six equal portion on the center of serving plate. Top wilted greens with crispy seared salmon and ladle ragout around each serving.
Suggestion: From the Kitchen of Executive Chef Randall H. Pentecost