Seared Salmon

I got really inspired watching Netflix’s The Final Table and I wanted to see if I could try making something elaborate for once. Obviously not something too hard but definitely to push me out of my comfort zone. My local vegetable grocer hooked me up with these beautiful white corns that are so sweet and have almost a buttery aftertaste, and I could not leave without getting some asparagus too! I settled on making a sauce out of the corn, lightly sautéed with with butter, onions, garlic and aromatics before blending and straining it. I used the remaining corn and asparagus to make a succotash which I seasoned heavily with lemon and the acidity helped balance the whole dish. Salmon was done very simply, always put it in skin first to really crisp that skin before searing the other sides.

This plate was a labor of love but to me I felt like I just ordered it at a 5-star restaurant! The salmon was soft with a crispy skin, the succotash added lots of great texture and flavor, and the corn sauce was light and creamy. If you need to impress someone, I highly recommend this.