Pan Roasted Salmon Recipe
Corn puree, roasted asparagus, Buerre blanc, cornbread crumble
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Ingredients
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For the Pan Roasted Salmon
For the Corn Puree
For the Roasted Asparagus
For the Buerre Blanc
For the Cornbread Crumble
Method
Preparing the Corn Puree
Make the Corn Puree
In a saucepan, combine corn kernels, butter, and heavy cream. Cook over medium heat until corn is tender. Blend until smooth and season with salt. Keep warm.
Roasting the Asparagus
Roast the Asparagus
Preheat the oven to 400°F (200°C). Toss asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 15-20 minutes, until tender.
Making the Buerre Blanc
Prepare the Buerre Blanc
In a saucepan, combine white wine and shallots. Reduce over medium heat until about 2 tablespoons of liquid remains. Remove from heat and whisk in cold butter until emulsified. Season with salt and white pepper.
Cooking the Salmon
In a bowl, mix crumbled cornbread with melted butter. Spread on a baking sheet and bake at 350°F (175°C) for about 10-15 minutes until golden brown.
Plating
Serve
On each plate, spread a layer of corn puree, top with roasted asparagus, place the salmon fillet on top, drizzle with buerre blanc, and finish with cornbread crumble.
