Courtesy of Brian Streeter, Cakebread Cellars, Napa Valley, California
Serves four - six
3 cups corn, cleaned off the cob, approximately 6 ears
¼ cup water
1 cup yellow wax beans, cut into ½” segments
1 cup green beans, cut into ½” segments
1 cup lima beans
1 onion, minced
1 orange bell pepper, minced
2 Tbsp. butter
1 Tbsp. chives, minced
salt and pepper
2 Tbsp. extra virgin olive oil
4 6 oz. pieces of Wild King Salmon fillet, skin on
Place half of the corn in a blender with ¼ cup cold water, blend thoroughly on high until liquefied. Strain through a fine mesh strainer and set aside. In lightly salted boiling water, blanch the yellow wax and green beans for 3 minutes, strain and shock in ice water. Drain and set aside. Repeat with the lima beans. Sauté the onion, peppers and remaining corn in the butter over medium heat. Cook, stirring occasionally, until the onions and corn are tender, about 10 minutes. Add the wax, green and lima beans and cook for another 3-4 minutes to heat through.
In a small saucepan, heat the pureed corn over low heat, stirring constantly until the natural starches in the corn start to thicken the puree. Do not let it come to a boil. Remove from the heat, season with salt and stir in the chives. Reserve.
Using a grill of your choice, create a hot fire on only one side of the grill. Place the salmon on a plank and brush with olive oil and season with salt and pepper. Set the planks on the side of the grill with the hot coals. Once the edges of the plank start to smoke use a set of tongs to move the planks to the other side of grill and cover with a lid. Cook salmon for eight to ten minutes until done. The salmon is done when you can easily slide a metal spatula between the flesh and the skin. Take salmon off the plank. Ladle a spoonful of the corn sauce onto each plate, top with the succotash and set the salmon on top.
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Cakebread Cellars
A leader in the Napa Valley wine community for over 30 years, Cakebread Cellars has also been at the forefront of the American healthy-eating movement since the early 1980's, supporting sustainable food, such as wild Pacific salmon. Each year, Cakebread Cellars hosts an “American Harvest Workshop” where top chefs from around the country come together with Cakebread Cellars, local farm purveyors, and media representatives to discuss wine, food, and a healthy lifestyle. For more information: www.cakebread.com
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