Sunday Supper: Poached King Salmon with Corn Sofrito and Broccolini

20111023-200825.jpgThe scent of slowly smoked meat from the barbecue lingers while the farmers markets are bustling with onlookers hand-picking their seasonal selections.We have been enjoying a beautiful Indian Summer in Northern Cal with weather in the 80′s over the weekend. Nothing greets a warm evening like a chilled glass of white wine and a perfectly poached piece of salmon. Today’s dish was poached in a butter corn stock mixture that complimented the natural butter flavor of the salmon.

What You Need
Salt & pepper
2% milk
Red Onion
Red pepper
Serrano Chili
Broccolini (trim the ends, save the stems)
paprika onion powder garlic powder, chili powder

What To Do:
Cut the kernels off of the cob and place in a bowl and set aside reserving the stalks. In a 1.5 or 2 qt. sauce pan, add 2 T. of butter and enough water to cover the stalks and bring to a boil. Sprinkle in salt, pepper and pour in 1/8 c. 2% milk. The fat in the milk helps draw out the flavor in the corn. Boil for 10 minutes then reduce heat to medium and allow to boil on a slow roll for 20-30 minutes.

In the meantime, prep the fish by rinsing and patting dry with a paper towel. Season both sides with equal parts salt, pepper, garlic powder, onion powder, and chili powder. Let the fish rest while preparing the remainder of the meal.

Dice the red peppers, broccolini stems, red onion put in the bowl along with the corn. Dice the serrano to taste and add to the mix. In a large stock pot, bring water to a boil to steam the broccolini. The broccolini will only take approximately 10 minutes so plan accordingly. In a small saute pan, add 1 T. olive oil saute the corn mix over medium heat for about 20 minutes. In a small frying pan, add 1 T. butter and heat to medium high. Once the butter begins to sizzle, place the fish in the pan and pan sear each side for one minute each. Add the corn broth until it covers half of the fillet. Do not cover the fish completely. I would be best if the broth came up about a quarter of the way on the fillet. Cover the pan for about five minutes then remove and continue to cook for approximately 2-3 more minutes.

With a slotted spatula remove fillets from the pan, reserving the broth, and plate along with the steamed broccolini and corn sofrito. Spoon the broth over each fillet and serve with a perfectly chilled sauvignon blanc.


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