Seared Cold Water Salmon
With Sweet Kernel Corn Ragout & Wilted Greens
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
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
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.
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.
From the Kitchen of Executive Chef Randall H. Pentecost