SEARED SALMON WITH SUMMER VEGETABLES

This recipe was taken from a Food and Wine Magazine recipe I saw recently. I changed it up a bit. One of the best salmon preparations I have had in a long time!

It does take a little prep, the balsamic reduction sauce need to be made long before the salmon hits the pan. The reduction sauce has garlic, shallots, diced tomatoes, and pepper corns…all sautéed for about 20 minutes, then balsamic vinegar and chicken stock is added…then mounted with a lot of butter then strained. It’s not hard, it just a little while.

As always, this version is cut down for 2 people.

Ingredients:

• 1 stick of unsalted butter, divided

• 1 small shallot, thin sliced

• 2 garlic cloves, one thin sliced and the other left whole

• 1 small Roma tomato, cored, seeded, and chopped

• 1/2 tsp whole black peppercorns

• 2 tbsp balsamic vinegar

• 1/3 cup chicken stock

• 1 1/2 cups baby spinach

• 1 cup of cremini mushrooms, stems trimmed then 1/4 inch slice

• 1 cup fresh corn kernels (1 ear)

• 2 (6 ounce) salmon filets

• Kosher salt and black pepper

• Olive oil

Directions:

• To a medium saucepan over medium low heat, melt 2 tbsp of butter. Then add the shallot, 1 thin sliced garlic clove, the Roma tomato, and peppercorns. Cook for about 12 minutes. Season with salt. Add the balsamic vinegar and the stock and simmer for about 4-5 minutes. Add 2 more tbsp of cold butter and whisk until emulsified. Strain the sauce into a small saucepan and discard the solids. Taste and reseason if necessary. Keep warm or plan to reheat just before service.

• Spear the whole garlic on a fork. Heat a medium skillet over medium low heat and add 1 tbsp of olive oil then add the spinach. Let the spinach wilt while you stir it with the fork and garlic. Cook for about 2 minutes. SEason lightly with salt, remove from the skillet, and set aside in a bowl. Discard the garlic clove.

• Add 2 tbsp of butter to the skillet then add the mushrooms. Saute for about 5-6 minutes until the mushrooms have release their liquid and are staring to brown. Add the fresh corn and saute another 4-5 minutes. Season with salt and pepper. Transfer to a bowl and keep warm.

• Wipe out the skillet. Make sure the salmon is dry (use papers towels). Season the salmon with salt and fresh cracked black pepper. Add 1 tbsp olive oil and 1 tbsp of butter over medium heat. When the oil is hot add the salmon filets and cook until nice and golden brown then turn and coook until the internal temperature is 135 degrees…less if you like it rare.

• To plate, add a salmon filet to the middle of the plate. Place some of the spinach on each side of the filet. Spoon the mushrooms and corn around the filet then spoon some of the sauce around and over the salmon. Garnish with chopped chives. Serve with a edge of lemon.