Serves 4 - 6
1 medium fillet Bristol Bay Sockeye Salmon (about 16 to 24 ounces)
2 T Grape Seed Oil
1 T Unsalted Butter
3 Sprigs Thyme
- With frozen salmon still in wrapper, place in refrigerator and cover with ice. Allow salmon to slow thaw for 1-2 days until completely thawed.
- Remove salmon from bag and place on counter top for about 10 to 15 minutes to bring to room temperature before cooking.
- Heat saute pan on medium heat for 3 to 4 minutes until hot.
- Add in 2 T of grape seed oil and swirl to coat the bottom of the pan.
- Sprinkle kosher salt onto both sides of fillet.
- Tilt pan up so that oil moves away from you (oil should 'ripple' in the bottom of the pan but not smoke, this means the the oil is hot enough but not too hot).
Note: I use grape seed oil because it has a higher smoke point then olive oil and has just as many health benefits. I never put heat on olive oil. I use grape seed oil for almost all cooking applications except for handmade pasta. I use EVOO (extra virgin olive oil) for finishing oil on salads and other dishes.
- Place the fillet in the pan and then let the pan sit flat on the burner (this method keeps oil from splashing on you).
- Heat the fillet for about 2-3 minutes. Do not try to move the fillet until it 'releases' itself from the non-stick pan.
Note: Food sticks to the pan when the pan does not have enough oil, the pan is not hot enough when saute begins, or the product was moved too quickly.
- Once the salmon 'releases' flip the salmon and add in 1 T of Butter and 3 full sprigs of thyme.
- Baste the fillet with the butter/oil/thyme mixture.
- Once the fillet is firm (but does NOT have white seeping from the sides it is cooked).
- Remove the salmon from the hot pan and let rest on towel in warm area for 2 to 3 minutes.
Note: The salmon fillet should be flakey, light pink, with no white. The white is the protein, Albumin, that has become too hot during cooking and has coagulated (congealed). Salmon should be cooked to about Medium Rare to Medium.
Ingredients for the Corn
4 ears Fresh Corn
1 Small Onion, diced
1 Bay leaf
3 Quarts Water
3 T Unsalted Butter
- Remove husks
- Place husks in 3 quarts of water with 1 bay leaf, 1 diced onion and 10 peppercorns.
- Simmer husks for about 45 minutes.
- Strain husks and reserve hot corn stock (the liquid). Discard husks, bay, peppercorn and onion.
- Cut the kernels off the corncobs.
- Bring the corn stock to a boil and season with salt.
- Blanch the kernels in the stock, and then remove them with a slotted spoon or sieve.
- Place kernels and 3 T butter into blender and puree.
- Thin with stock if needed.
- Keep warm until ready to plate the risotto.
Ingredients for the Risotto
1 Small Yellow Onion
3 T Grape Seed Oil
1 Cup Cream Sherry
4 cups Arborio Rice
1 Juice of 1 lemon
1 C Grated Manchego Cheese
1/2 T D'espelette powder (Red Chili Pepper Powder).
½ T Salt (or to taste)
- Dice one yellow onion
- Heat large saute pan
- Add 3 T Grape Seed Oil and 1 diced onion to saute pan
- Sweat onion until translucent with no color (you do not want to caramelize the onion).
- Add 4 cups of risotto, and 'toast' until translucent. This will allow the Arborio rice to become creamy when finished.
- Add 1 C of cream sherry and deglaze the Arborio rice.
- Add in 6 oz. at a time the boiling corn stock to the risotto, stirring to allow the risotto to get creamy and thick. This should take about 20 minutes.
Note: Add corn stock as it is absorbed being careful not to burn the risotto. Add vegetable stock or water if you run out of corn stock. The Arborio rice should just ever so slightly stick to your top tooth but not your bottom tooth when you take a bite.
- Mix in the corn puree, salt, juice of one lemon, and Manchego Cheese, and D'espelette powder.
1 Bunch Cilantro
6 oz Grape Seed Oil
1 tsp Vitamin C powder
- Blanch Cilantro in boiling salted water
- Place in salted ice water for 5 seconds to cool.
- Remove from ice water, cut off stems and place leaves into blender.
- Add 6 oz. of grape seed oil and 1 tsp vitamin C powder and puree
Note: Vitamin C powder helps hold the green color.
Note: Cilantro Oil will last in refrigerator for about 2 days.
Note: For a more refined look, strain through a coffee filter or cheesecloth.
Spoon the risotto into the center of a plate making a mound, place the salmon on top at an angle and spoon the cilantro oil in a circle around the plate.