seared salmon over creamed corn

Posted on July 20, 2012

Creamed corn is a good idea, especially when summer corn is at its best and you follow a Thomas Keller recipe. That guy, he knows what’s up.  As a relevant aside, we have all three of Thomas Keller’s cookbooks, but Ad Hoc at Home is the only one we really cook from. The recipes from Bouchon and The French Laundry Cookbook are daunting, to say the least.  Ad Hoc at Home is much more accessible and every recipe we’ve made has been wonderful—homestyle cooking with serious finesse. It is becoming one of our favorite cookbooks.

Seared Salmon with Creamed Corn, adapted from Ad Hoc at Home by Thomas Keller
2 ears of corn
1 T butter
1/4 cup cream
1 lime, zested and juiced
salt
pinch of cayenne
1 small salmon fillet
olive oil
salt and pepper

Cut the corn off the cob and scape the cob with the back of the knife to get all the juice. Zest the lime. In a medium saute pan, melt the butter. Add the corn and juice of one half of the lime. Cook the corn over low heat until the liquid evaporates, about 15 minutes, stirring occasionally. Season with salt.  Add the cream, cayenne and lime zest. Cook another 5 – 8 minutes, until the cream thickens. Season again with salt and turn of the heat.

Season the salmon with salt and pepper. In a nonstick pan, heat some olive oil over low heat. Add the salmon, skin side down. Cook for four minutes. Flip and cook an additional two minutes. We like our salmon pretty rare so just seared for a few minutes on each side is perfect. Spoon a bed of creamed corn on the plate and top with the seared salmon fillet. A nice side salad never hurts—this one was orzo with arrugula and cherry tomatoes.

-Emily