Salmon with Corn Puree, Snap Peas, and Shiitake Mushrooms from The Red Cat
This delicious salmon recipe is from the New York restaurant The Red Cat. The pan-seared salmon is adorned with a rich corn puree and a garnish of snap peas and shiitake mushrooms. The smooth puree matches the buttery texture of the fish, while whole kernels mixed in add some contrast.
The earthy mushrooms are a delicious accompaniment to flavors of the sea, and the snap peas add some green to balance the dish out, as well as their pleasant crunch.
The corn puree is fun to make and an interesting recipe to have in the repertory. It would go well with beef and chicken dishes as well.
Simmering the corn for the puree
The finished corn puree
Heat & Knives
The Recipe
Source: The Red Cat Cookbook
4 tablespoons (1/2 stick) butter
3 medium shallots, minced, plus 2 medium shallots, sliced and separated into rings
2 1/2 cups corn kernels, preferably fresh (from 2 to 3 ears corn)
1/4 cup sherry
2 cups white chicken stock or low-sodium, store-bought chicken broth
salt
freshly ground black pepper
1 1/2 cups sugar snap peas (about 6 ounces)
4 tablespoons canola oil
10 ounces shiitake mushrooms, caps only, thickly sliced
pinch of thyme
4 salmon fillets, 6 ounces each, with the skin on
1/2 cup pea shoots (optional)
Melt 1 tablespoon of the butter in a saucepan over medium heat. Add the minced shallots and cook, stirring, until softened but not browned, approximately 3 minutes. Add 2 cups of the corn kernels and the sherry and cook, scraping up any tasty bits cooked onto the bottom of the pan, until the sherry has reduced by about three quarters, approximately 30 seconds. Add the stock, bring to a boil over high heat, then lower the heat and simmer until slightly thickened, approximately 5 minutes. Season to taste with salt and pepper.
Carefully transfer the contents of the pan to a blender, add 1 tablespoon butter, and puree until smooth.
Bring a medium saucepan of salted water to a boil over high heat. Fill a medium bowl halfway with ice water. Add the snap peas to the boiling water and blanch for 1 minute. Drain and transfer to the ice water to stop the cooking and set the color. Drain again and set aside.
Heat 2 tablespoons of the oil in a sauté pan over medium-high heat. Add the shallot rings and sauté until they are golden, approximately 3 minutes. Add the mushrooms and sauté until they begin to soften and crisp up approximately 2 minutes. Add the peas and thyme, cook for approximately 1 minute to warm the peas, then season to taste with salt and pepper. Remove the pan from the heat, cover, and set aside.
Carefully wipe out the pan and melt 1 tablespoon of the butter over medium heat. Add the remaining 1/2 cup corn kernels and sauté until al dente, approximately 4 minutes. Pour the corn puree into the pan to reheat it. Stir in the remaining tablespoon butter and season to taste with salt and pepper. Remove from the heat, cover, and keep warm.
Heat the remaining 2 tablespoons canola oil in a wide, deep sauté pan over high heat. Season the salmon with salt and pepper and add the fillets to the pan, skin side down, without crowding, and sear for 4 minutes. Turn the fillets over and cook for another 3 to 4 minutes for medium rare, or a bit longer for more well-done. (To check for doneness, you can use a sharp, thin-bladed knife and apply slight pressure to peek between the fish’s flakes and confirm that the flesh is opaque.)
Spoon some sauce into the center of each of 4 dinner plates or wide, shallow bowls. Top with some vegetables, then a salmon fillet. Garnish with pea shoots, if desired.
