Recipe Tip: Organic salmon with corn succotash & jalapeño
Top Recipe for 10 Persons. All ingredients and tips for getting it right. This light salmon main course is prepared by chef Steve Fair from Seafire Steakhouse at Atlantis The Palm in Dubai.
- 1 kgorganic salmon fillets, skin on
- salt and pepper, to season
- 3 tablespoonlemon juice
- 1 tablespooncorn oil
- 2 tablespoonbutter
- 8 clove(s)garlic, finely chopped or mince
- 4 tablespoonparsley, finely chopped
- lemon slices
- 700 gleaf spinach, stems removed
- 100 mldouble cream
- 1 clove(s)garlic, mined
- freshly ground black pepper
- salt, to taste
- 2 tablespoonolive oil
- 4corn on the cob
- 3bell peppers (red, yellow & green), chopped
- 2zucchini (green & yellow)
- teaspoon(s)hot sauce
- salt and pepper, to taste
- 2 pinch(es)coriander
- 2 pinch(es)jalapeno, chopped
Step 1Pat room-temperature salmon fillets dry with paper towel while they are still warm. Portion the fillets into five centimetre wide pieces. Season with salt and pepper and rub in.
Step 2Heat the oil in a large non-stick frying pan over a medium-high heat.
Step 3Place the salmon fillets skin side up in the pan and press them down lightly. Sear for 3-4 minutes until the fillets are crisp and golden.
Step 4Turn the fillets and fry on the other side for two minutes. Add the butter, chopped garlic, three tablespoons of parsley, lemon juice and lemon slices. Spread the butter and garlic around each fillet.
Step 5Fry the salmon for another 1-2 minutes or until it reaches the desired doneness (the butter will brown slightly). Season with salt and pepper and add more lemon juice to taste.
Step 6Rinse the spinach, spin or shake lightly and place in a deep frying pan. Cook the still-damp spinach uncovered over medium heat for 3-4 minutes until it wilts. Transfer to a sieve and squeeze with a spoon. The spinach should not be completely dry.
Step 7In a food processor, blend the spinach and double cream and transfer to a bowl. If the puree is too thick to run easily from the spoon, add a little milk by the spoonful.
Step 8Season to taste with salt, pepper and nutmeg.
Step 9Transfer the spinach to a heavy pan and reheat gently over a low heat.
Step 10Put salt, pepper and olive oil on the vegetables and cut into grill-ready pieces.
Step 11Grill the corn until it is cooked and dark spots appear.
Step 12Then shock freeze.
Step 13Once the vegetables have cooled, dice the bell peppers and zucchini and remove the corn from the cob.
Step 14Add the remaining ingredients, mix well and season with citrus dressing, salt and pepper.
Step 15Arrange the salmon fillets with the corn succotash and spinach puree on a plate and serve immediately.