If salmon is not your favorite type of seafood, then I invite you to try this recipe. The flavors, so light and delicious, will make you forget it’s even fish. I recently made this dish to kick off my boyfriend’s 30th birthday week (it was a long one) – and he now prefers this dish to anything else I have ever made. I know, it sounds like a really steep promise – but you will not be disappointed. Here’s to warm San Francisco summer nights, and tasty dishes to enjoy on the patio. Don’t forget your white wine!
I used the Summertime Anytime Cookbook to make the salmon and corn succotash, and was inspired to add the carrot puree as a little something extra.
Roasted Salmon with Grain Mustard and Herbs
2 (6 oz) skinless wild salmon fillets
Kosher Salt and freshly ground pepper
4 tablespoons extra-virgin olive oil
1 medium shallot, finely chopped
1/3 cup fresh lemon juice
1/2 cup dry white wine
2 tsp whole-grain mustard
2 tsp chopped fresh dill
2 tsp chipped fresh thyme
2 tbsp chilled unsalted butter, cut into pieces
1. Preheat oven to 375°
2. Pat the salmon dry with paper towels and season both sides with salt and pepper. Heat 2 tablespoons of oil in a large ovenproof skillet over medium-high heat until ver hot and sear the fish on one side until it is nicely colored, 3 to 4 minutes. Carefully flip the fish over, transfer the skillet to the oven, and roast for about 6 minutes for medium, depending on thickness. The salmon should give slightly to the touch without being firm.
3. Meanwhile, heat the remaining 2 tbsp oil in a medium saucepan over medium heat. Add the shallot and cook until soft, 3 minutes. Add the lemon juice and white wine, and simmer the sauce for a minute or two, until it has reduced slightly. Whisk in the mustard, dill, and thyme and cook for another minute. Finish the sauce by gradually whisking in the butter, one piece at a time, off the seat. Season to taste with salt and pepper.
4. When the salmon is cooked, transfer the fillets to a warmed platter and pour the sauce on top. Serve immediately.
Roasted Pepper and Corn Succotash
2 ears white or yellow corn, husks removed
2 scallions, trimmed
2 tbsp extra-virgin olive oil
1/2 red onion, diced small
1 red bell pepper, roasted (see below)
1 green bell pepper, roasted (see below)
Juice of 1/2 lemon
1/2 bunch cilantro, finely chopped
Kosher salt and freshly ground black pepper
1. In a dry, cast-iron skillet over high heat or over a hot grill, char the corn and scallions until they are partially blackened, 8 to 10 minutes. Cut the kernels from the cobs and chop the scallions; reserve them in a medium bowl.
2. In the same skillet, heat the olive oil over medium heat and saute the red onion until soft and lightly colored, 5 minutes. Add the corn and scallions.
3. Halve the roasted peppers and remove the cores, seeds, and membranes. Dice the peppers and add to the vegetables along with the lemon juice and cilantry.
4. Season the succotash to taste with salt and pepper, transfer to a serving bowl or plates, and serve.
How to roast peppers:
Using tongs, place a whole pepper over an open flame, turning occasionally, until the skins are completely charred and black, about 10 minutes. Put the pepper in a small bowl, cover with plastic wrap, and let it cool for 10 minutes. Peel off the charred skin, rinsing with a little water if necessary. The pepper will be soft and blackened in spots. Remove the core and seeds.
Carrot Ginger Puree
2 lb carrots, peeled and diced
1 carton of organic chicken broth
2 tbsp ginger, minced
3 cloves garlic, minced
1 large shallot, minced
1 large head of cauliflower, steamed
3 tbsp extra-virgin olive oil
1. Heat a large heave-bottomed sauce pan on medium-high heat, and add oil. When oil starts to ripple, add mined shallot and cook until translucent, 3-4 minutes.
2. Add carrots and chicken broth, and reduce heat to medium low. Simmer for 15 minutes.
3. Stir, and add ginger and garlic. Simmer for another 10 minutes, or until carrots are soft. Remove from heat and strain from liquid. Set carrots aside, and make sure to save the liquid (you will add it to the cauliflower).
4. Place cauliflower in a food processor or blender, and add carrots and half of the broth. Blend until combined, and add broth until you achieve desired consistency.
Combine the roasted salmon, corn succotash, and ginger carrot puree. Voila! Salmon obsessed.