King Salmon with Sweet Corn and Cherry Tomato Salsa, Patatas Bravas, and Guajillo Chile Vinaigrette
Servings
4 person (s)
Preparation
1 hour 15 minutes
Ingredients
Guajillo Chile Vinaigrette
- 2 tablespoons honey
- 2 tablespoons fresh lime juice
- 2 tablespoons guajillo chiles, very thinly sliced
- 1/2 clove garlic, finely chopped
- 2 tablespoons canola oil
- Salt and freshly ground black pepper, to taste
Patatas Bravas
- 2 large Yukon gold potatoes, peeled, and boiled for 2-3 minutes. Let rest in the water for 10 minutes, then drain, dry, and cool.
- 2 tablespoons vegetable or canola oil
- Salt to taste
Corn and Cherry Tomato Salsa
- 3 ears sweet corn, shucked
- 1 pint mixed cherry tomatoes, stemmed, and threaded onto wooden skewers that have been pre-soaked in cold water for two hours
- 2 large tomatillos (purple, if possible)
- 1/2 large Walla Walla onion Salt and pepper to taste
- 1/2 bunch of cilantro, chopped
- 2 tablespoons fresh lime juice
- 2 tablespoons canola oil
For the salmon
- Four, six-ounce pieces of King salmon, scaled, with skin on
- Salt and freshly ground black pepper, to taste
- 2 tablespoons canola oil, more as needed
Instructions
- Guajillo Chile Vinaigrette
In a small pan over low heat, combine the honey, remaining 2 tablespoons of lime juice, and guajillo chile. Simmer over low heat until chiles are soft, and add the garlic. Stir in 2 tablespoons of canola oil, remove from heat, adjust seasoning to taste, and set aside. - Patatas Bravas
Preheat oven to 350 degrees. Cut each potato into 8 wedges, and add to heavy, oven-proof pan or baking sheet. Add canola oil and salt, and toss potatoes to coat. Roast until potatoes are golden brown. Set aside. - Corn and Cherry Tomato Salsa
Season shucked corn, tomato skewers, tomatillos and the half onion with salt and pepper, and grill on high heat until nicely charred and tender. In a large bowl, remove kernels from corn. Dice remaining vegetables, and add to bowl. Add cilantro, lime juice and canola oil. Gently combine ingredients, adjust seasoning to taste, and set aside. - For the salmon
Preheat the oven to 425 degrees. Season salmon on both sides with salt and pepper. Heat a large, ovenproof (non-stick, if possible, but be aware most non-stick pans are not made for oven use) pan over high heat. Add 2 tablespoons of canola oil, heat, and place the salmon skin-side down in pan. Cook for about 10 seconds, then place pan in the oven for 8-10 minutes, or until salmon is medium-rare. - To serve, place four potato wedges on each of four plates. Lay salmon on top of potatoes, and top each piece with salsa. Around the base of each plate, spoon a bit of vinaigrette. Serve immediately.
on October 31, 2012