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Unilateral salmon with corn puree and pan-fried zucchini and corn
2023-07-26
https://www.metro.ca/userfiles/image/recipes/salmon-corn-zucchini-12171.jpg
PT30M
PT35M
PT1H05M
Instructions:
For the corn puree:
Strip the corn by removing the kernels with a knife.Place the ears and kernels in a saucepan.Add the milk and cream.Season with salt and pepper.Simmer over low heat until kernels are tender.Add the lime zest to flavour the puree.Once the corn is cooked, stir together to obtain a creamy puree. Keep warm.For the unilateral salmon:Season the salmon pavés with salt and pepper.In a hot pan, add a drizzle of olive oil.Place the salmon pavés in the pan, skin side down, and cook over medium heat until the skin is crispy.Flip the pavés and continue to cook briefly on the other side (the interior flesh should be slightly pink). Set aside.For the pan-fried vegetables:In another pan, sauté the zucchini, shallots, and roasted corn in a little olive oil and butter.Season with salt and pepper. Sauté until the vegetables are tender but still crunchy.Finishing touches and presentation:Prepare the plates by placing a spoonful of corn puree in the centre.Arrange the pan-fried corn and zucchini next to the puree.Place a salmon pavé on top of the puree.Garnish with chopped parsley and some zucchini flowers.Drizzle with olive oil and garnish with a piece of lime!Source : Amine Laabi
4
0
0
0
0
Ingredients for 4 portions:
4 salmon pavés
olive oil
salt and pepper
For the corn puree:
6 ears of corn
1 cup milk
1 cup cream
salt and pepper
2 lime zests
2 tablespoons butter
For the pan-fried vegetables:
2 Roasted ears of corn
2 zucchinis, cubed
2 Shallots Shallots, chopped
salt and pepper
For finishing touches and presentation:
Parsley
zucchini flowers
salt and pepper
olive oil
Lime zest
Unilateral salmon with corn puree and pan-fried zucchini and corn
4
Main course
0:30
Preparation
0:35
COOKING
1:05
TOTAL TIME
Ingredients
-
Ingredients for 4 portions:
-
4
salmon pavés
-
olive oil
-
salt and pepper
-
For the corn puree:
-
6
ears of corn
-
1 cup
milk
-
1 cup
cream
-
salt and pepper
-
2
lime zests
-
2 tablespoons
butter
-
For the pan-fried vegetables:
-
2
Roasted ears of corn
-
2
zucchinis, cubed
-
2
Shallots Shallots, chopped
-
salt and pepper
-
For finishing touches and presentation:
-
Parsley
-
zucchini flowers
-
salt and pepper
-
olive oil
-
Lime zest
Preparation
Instructions: For the corn puree: Strip the corn by removing the kernels with a knife.
Place the ears and kernels in a saucepan.
Add the milk and cream.
Season with salt and pepper.
Simmer over low heat until kernels are tender.
Add the lime zest to flavour the puree.
Once the corn is cooked, stir together to obtain a creamy puree. Keep warm.
For the unilateral salmon:
Season the salmon pavés with salt and pepper.
In a hot pan, add a drizzle of olive oil.
Place the salmon pavés in the pan, skin side down, and cook over medium heat until the skin is crispy.
Flip the pavés and continue to cook briefly on the other side (the interior flesh should be slightly pink). Set aside.
For the pan-fried vegetables:
In another pan, sauté the zucchini, shallots, and roasted corn in a little olive oil and butter.
Season with salt and pepper. Sauté until the vegetables are tender but still crunchy.
Finishing touches and presentation:
Prepare the plates by placing a spoonful of corn puree in the centre.
Arrange the pan-fried corn and zucchini next to the puree.
Place a salmon pavé on top of the puree.
Garnish with chopped parsley and some zucchini flowers.
Drizzle with olive oil and garnish with a piece of lime!
Source : Amine Laabi
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
