SALMON AND ROASTED CORN DEBUTS AS A SPECIAL APRIL 16
FOR ROASTED CREAM CORN:
Rub fresh corn with olive oil and sprinkle with salt and cracked black pepper.
Place into a preheated 425 degree oven and roast until some kernels begin to brown. See photo. Rotate cobs for evening roasting.
Cut kernels from the cob.
Dice one red bell pepper, two shallots and one large jalapeño (seeds and membranes removed).
Add 1 T of butter and 1 T of olive to a preheated sauté pan. Add peppers and shallots. Sauté until they begin to soften. Add corn and 1 t of dried thyme. Add 1 C of heavy cream and bring to a boil. Lower heat and simmer until cream reduces. Adjust seasoning with additional salt and pepper, if needed.
FOR PAN ROASTED SALMON:
Rinse and dry salmon filets. Atlantic salmon works best here.
I love my iron skillet for this preparation. Get the skillet hot and add about 2 T of olive oil. The oil should smoke a bit. Generously season each filet with salt and cracked black pepper. Place filets into the heated skillet. Listen for an even sizzle adjusting the temperature down, if necessary. Allow the filet to cook two-thirds through before flipping. A golden crust is the point. Finish cooking on the other side. Place salmon over cream corn and top with some highmade pesto. Serve with a lemon wedge.
FOR ROASTED STRING BEANS:
Blanch prepped beans. Drain and dry. Toss blanched beans with olive oil, salt and cracked black pepper. Place onto a foil-lined baking sheet that has been sprayed with non-stick baking spray. Place into a preheated 425 degree oven and roast until “crisp/tender”.