Grilled Atlantic Salmon Fillet with Sweet Corn
Ragout, Basmati Rice, and Saffron Aioli.
Created by:
Ross Bachhuber,
Chef du Cuisine Cafe Centraal
2306 S. Kinnickinnic Ave.
Bay View, WI 53207
Notes:
This recipe calls for farm raised Altantic salmon, but any wild variety
would certainly work well as a substitute. The Basmati rice functions as a sold
base to help blend the rich salmon flavor with the sweet corn and savory saffron
garnish. The quantities listed are for one serving only so please adjust the recipe
accordingly.
Sweet Corn Ragout:
- 1/2 Cup Canned or fresh sweet corn kernels
- 1T Butter, unsalted
- 2t Fresh garlic, minced
- 1T Diced white onion
- 2 Cherry tomatoes, halved
- 1/2 Cup Heavy cream
- 1/2 Cup Dry white wine
- 1t Cayenne pepper
- Kosher salt
- Cracked black pepper
In a small sauce pan add butter. When hot, add onion.
Saute 1 minute then add garlic and sweet corn kernels.
Saute for 2 minutes and then add white wine and a pinch of
salt and pepper. Once white wine has been absorbed
add cherry tomatoes, heavy cream, and pinch of cayenne. Let
heavy cream reduce by half and season to taste with salt and pepper.
Saffron Aioli:
- 6 Saffron threads
- 1T Hot water
- 2T Mayonnaise
- 1t Dijon mustard
- 1t Tumeric
- 1t Fresh garlic, minced
- Pinch cayenne
Place saffron threads in 2T hot water to bloom.
In blender add Dijon, garlic, pinch cayenne, turmeric, mayonnaise, pinch salt,
and bloomed saffron. Blend on high until
ingredients are incorporated
and aioli is bright yellow.
For Salmon:
- 7 Oz. Salmon portion, boneless & skinless
- Salt & pepper or other seasoning of choice
Season salmon on both sides of portion. Place on clean, well oiled
grill at high temp. Grill for 2 min then rotate fillet 45 degrees to create nice
grill marking. Continue grilling for another 2 minutes and flip. Grill for 3-4 more
minutes until desired doneness is achieved.
Plating:
Place 3/4 cup cooked, warmed basmati rice in center of plate. Add
salmon fillet atop the basmati and spoon corn
ragout around entire dish. Place saffron aioli in squeeze bottle and
in a zig zag fashion garnish entire dish.