Seared King Salmon W/ Summer Succotash & Corn Purée Recipe
seared local king salmon over summer succotash w/ cranberry beans, brentwood corn, local zucchini, & cherry tomatoes over corn purée
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Ingredients
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Salmon
Summer Succotash
Corn Purée
Method
Corn Purée
- 1
Prepare the Corn Purée
In a saucepan, combine fresh corn kernels, heavy cream, salt, and black pepper. Bring to a simmer and cook for about 10 minutes until the corn is tender.
- 2
Blend the Corn
Transfer the mixture to a blender and purée until smooth. Adjust seasoning if necessary. Keep warm.
Summer Succotash
- 3
Cook the Succotash
In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Then, add cranberry beans, brentwood corn, diced zucchini, and cherry tomatoes. Season with salt and black pepper. Cook for about 5-7 minutes, stirring occasionally, until vegetables are tender and heated through.
- 4
Add Fresh Basil
Stir in chopped fresh basil just before serving.
Salmon
- 5
Plating
- 6
Assemble the Plate
Spread a generous layer of corn purée on each plate. Top with the summer succotash and place the seared salmon on top. Serve immediately.