Wild Salmon à La Lutèce With Sweet Corn Green Cabbage And Brown Butter Vinaigrette Recipes

PAN-FRIED WILD SALMON

Steps:

• Rinse the salmon fillets and pat dry thoroughly with paper towels; season with sea salt.
• Heat the oil in a skillet over medium-high heat.
• Gently lay the salmon into the hot oil with the skin side facing up and cook until the the flesh side is golden brown, 5 to 7 minutes; turn and continue cooking until the skin side is slightly browned, about 5 minutes more. Remove the salmon from the skillet, allowing any oil to drain from the fish back into the pan.
• Remove the skin from the salmon fillets; fry the skin in the oil remaining in the skillet until crispy, 2 to 3 minutes. Serve the crispy skin with the salmon.

WILD SALMON WITH CORN & PEPPER SALSA SALAD

Steps:

• Finely grate the garlic into a bowl for the spice rub. Boil the corn for the salsa salad for 6-8 mins until tender, then drain and cut off the kernels with a sharp knife.
• Stir the spices, 1 tbsp lime juice and the oil into the garlic to make a spice rub, then use to coat the salmon.
• Mix the remaining lime zest and juice into the corn and stir in all the remaining ingredients. Heat a frying pan and cook the salmon for 2 mins each side so that it is still a little pink in the centre. Serve with the salsa salad with extra lime wedges, if you like, for squeezing over.

SWEET GLAZED SALMON

Steps:

• Heat 1/4 teaspoon olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until just beginning to brown.
• Mix sauteed garlic, soy sauce, lemon juice, honey, 1/2 teaspoon olive oil, brown sugar, sea salt, black pepper, and red pepper flakes together in a bowl; pour into a large resealable plastic bag. Add salmon fillets, turning to coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Remove salmon from the marinade and shake to remove excess liquid. Reserve 3 tablespoons marinade and discard remainder.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Arrange salmon fillets in the hot skillet, pour reserved marinade over the salmon, and place a lid on the skillet; cook until salmon is browned on each side and flakes easily with a fork, occasionally spooning liquid from the pan over the fillets, 2 to 3 minutes per side. Garnish salmon with additional sea salt and black pepper.

SAUTEED SALMON WITH SWEET CORN

Steps:

• Remove the stems from the mushrooms, and reserve them from the sauce. If the mushrooms are large, halve or quarter them.
• Skewer the garlic clove securely onto the tines of a fork. Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. When the oil just begins to smoke, add the spinach. Cook, stirring with the fork, until wilted. Season with salt and pepper, and place in a colander to drain.
• In the same pan, melt 3 tablespoons of the butter. Saute the mushrooms, stirring with the fork, until softened, 1 to 2 minutes. Add the corn, and cook until heated through, 1 to 2 minutes. Season with salt and pepper.
• Arrange the spinach in the center of 4 plates. Surround the spinach with the corn mixture. Keep warm. Heat the remaining oil and butter in the pan over high heat. Season the salmon with salt and pepper, and saute until medium-rare, about 2 minutes per side.
• Place a salmon fillet atop the spinach on each plate. Spoon the sauce over the salmon, garnish with chives, and serve immediately.

CORNED SALMON WITH WILTED SAVOY CABBAGE AND BRAISED FINGERLING POTATOES

Steps:

• In a medium bowl, mix together salt, coriander seeds, brown sugar, black peppercorns, garlic, and bay leaves. Rub salt mixture all over salmon fillets and place in a shallow baking dish; let stand at room temperature for 45 minutes. Rinse salmon and pat dry.
• Preheat oven to 400 degrees.
• Heat grapeseed oil in a large well-seasoned cast-iron skillet over medium-high heat. Add salmon, flesh side down, and cook until browned, about 3 minutes. Increase heat to high and carefully turn salmon. Transfer skillet to oven and cook for 4 minutes. Remove salmon from pan and let stand 3 minutes before serving with cabbage and potato; drizzle with coulis.

SALMON ON A BED OF CREAMY CABBAGE

Steps:

• Trim the cabbage, discarding any tough outer leaves and the inner core. Slice by hand into thin slivers. Bring a large pot of salted water to a boil and blanch the cabbage (cook for one minute). Remove and drain well.
• In a large skillet, combine the cabbage with two tablespoons of the butter and cook over low heat for two to three minutes. Season, cover and cook until slightly wilted but still crunchy, about five minutes. Stir in five tablespoons of the cream and continue cooking until warmed through, one to two minutes. Set aside and keep warm.
• Prepare the sauce. In a small saucepan combine the shallot with a tablespoon of butter and a pinch of salt. Cook over low heat until soft and translucent, three to four minutes. Add the wine and vinegar and bring to a boil. Cook until reduced by two-thirds, about two to three minutes. Remove from the heat. Gradually whisk in the remaining tablespoon of cream and five tablespoons of butter. Whisk until all the butter is incorporated and the sauce is smooth and creamy. Taste for seasoning. Transfer to the top of a double boiler set over gently simmering water. Cover loosely and keep warm over low heat.
• Prepare the salmon with a sharp knife. Score the salmon in a crisscross pattern, cutting through the skin and just slightly into the flesh. Generously season both sides of the salmon.
• In a large nonstick skillet, heat the oil over moderately high heat. When hot, put the salmon fillets skin side down in the skillet. Cook without turning until the skin is very crisp, two to three minutes (cooking time will depend on the thickness of the salmon). With a wide spatula, turn the salmon over and cook it barely 30 seconds. Leave the salmon in the pan and remove it from the heat. The salmon will continue the cooking process as you dress the plates.
• Spoon the cabbage into the center of four to eight warmed dinner plates. Top with a slice of salmon, skin side up, and spoon the warm sauce around the cabbage. Garnish with the herbs and serve immediately.

WILD SALMON à LA LUTèCE WITH SWEET CORN, GREEN CABBAGE, AND BROWN BUTTER VINAIGRETTE

Steps:

• In a small saucepan, bring the milk and bacon to a boil over medium-high heat. Cook a few minutes, remove from the heat, and cool 5 minutes. Purée the mixture in a food processor until the bacon is fully incorporated into the milk. Add the eggs, and pulse a few times to combine. Transfer to a baking dish and set aside.
• When you are ready to cook the salmon, stir the breadcrumbs and 2 tablespoons chopped parsley into the bacon-milk mixture.
• Season the salmon with salt and pepper on both sides. Place the salmon in the batter and turn the fillets with your hands to coat well.
• Heat a large sauté pan over medium heat for 2 minutes. (Depending on the size of your pan, you may need to cook the fish in batches.) Swirl in the olive oil and wait a minute. Carefully place the batter-coated fish in the pan. (Some of the batter might fall off; use your hands to pat it back on, making sure each piece is well coated.) Turn the heat to low, and cook for about 3 minutes, until golden brown. Carefully turn each piece over, and cook another 3 to 4 minutes, until it's nicely browned on the second side and still a little rare at the center. Transfer the fish to a resting rack.
• Meanwhile, place the butter in a small saucepan and cook 2 to 3 minutes over medium heat, swirling the pan a few times, until it browns and smells nutty. Turn off the heat and wait a minute. Add the red wine vinegar, the onion, and a heaping 1/4 teaspoon salt. Return the butter to the stove over low heat, and cook a minute or two, until the onion is just softened but still slightly crunchy. Turn off the heat, and squeeze in lemon juice to taste.
• Arrange the sweet corn, green cabbage, and bacon on a large warm platter and top with the salmon. Stir 2 tablespoons chopped parsley into the brown butter vinaigrette and spoon it over the fish.
• Sweet Corn, Green Cabbage, and Bacon
• Cut the bacon into 3/8-inch-thick slices. Stack them in two piles, then cut the bacon crosswise into 3/8-inch rectangles or lardons.
• Heat a large sauté pan over medium heat for 1 minute. Add the bacon lardons and cook about 5 minutes, stirring often, until tender and lightly crisped. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate, leaving the fat in the pan.
• Swirl in the butter, and, when it foams, add the spring onions, thyme, 1/2 teaspoon salt, and a pinch of pepper. Sauté over medium heat, about 3 minutes, then add the corn, and continue cooking another 3 minutes, stirring occasionally. Season with 1/2 teaspoon salt and some freshly ground black pepper. Add the cabbage, and cook 2 minutes, stirring occasionally, until the cabbage just wilts. Taste for seasoning, and toss in the spring onion tops and chopped parsley.
• Note
• You can make the base of the batter ahead of time; just wait and add the breadcrumbs and parsley at the last minute. You can also make the brown butter-vinegar sauce ahead of time if you like. Cook the vegetables while you cook the salmon.