This delicious and hearty salmon dish really satisfies. We massively reduced the amount of butter called for in the original recipe because it really doesn’t need that much. This dish is perfect in the summer when fresh corn is abundant, but is still delicious when made with frozen corn. You get a little taste of summer in the middle of the winter. Though it doesn’t much feel like winter with sunny, almost 50 degree days, does it? I’m not complaining though, I know better than to complain about nice weather during Pittsburgh winters!
Anyway, you don’t even really need a side with this dish, there are so many veggies. A hearty bread is great to sop up the sauce, and it could be accompanied by a nice salad if you wish.
You will need:
5 tablespoons unsalted butter, divided
3/4 cup red onions, sliced
1 1/2 teaspoons garlic, sliced
1 medium tomato, coarsely chopped (about 1 cup)
1/4 cup balsamic vinegar
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
3/4 pound shiitake mushrooms, thinly sliced
4 cups sweet corn, fresh or frozen
1 3/4 pound salmon fillet, with skin on one side
2 tablespoons olive oil
3 tablespoons minced chives or parsley
Melt 1 tablespoon of the butter over moderate heat in a medium saucepan. Add the onions and cook for 5 minutes. Add garlic and tomato. Cook for another 5 minutes, until the vegetables are softened. Add the balsamic vinegar and 1/4 cup water. Raise the heat a bit and reduce until sauce is syrupy.
Reduce the heat to low and slowly whisk in 3 tablespoons of the butter one tablespoon at a time, stirring until each addition is incorporated. Turn up the heat to medium and add in the corn and cook an additional 5 minutes. Season with salt and pepper and keep warm over very low heat. In a new skillet, melt last tablespoon of butter over moderate heat. Add mushrooms and cook for 5 minutes, until tender. Add mushrooms to vegetable mixture.
Heat grill to high heat. Season the salmon with salt and pepper, then drizzle with oil. Place salmon over direct heat, flesh side down for about 2 minutes. Flip to skin side and cook for another 5 to 7 minutes dependent upon thickness of the fillet. When the skin sticks to the grill and the fish pulls off, that’s the signal that the fish is done.
Serve salmon atop vegetable mixture; drizzle with sauce and sprinkle with chives/parsley.
time: 45 minutes
adapted from: The Union Square Cafe Cookbook