Monday, December 8, 2008
From Miranda's Kitchen: Roasted Salmon with Corn & Avocado Salsa
Roasted Salmon with Corn & Avocado Salsa
1 lb wild-caught salmon fillet
1 whole avocado, ripe but not too mushy
1 fresh jalapeno
1 tsp minced fresh cilantro
2 ears of corn (or 1 cup frozen sweet organic corn)
1 vine-ripened tomato
1 large lime
2 Tbs olive oil
Salt & Pepper
For the salsa:
If using fresh corn, blanch the corn for approximately 3 minutes in rapidly boiling, salted water. Drain the corn and cut the kernels from the cob. If using frozen corn, gently thaw the corn in water in the microwave. Do not overheat the corn.
Dice the tomato and jalapeno and toss them in bowl with the corn (for a spicier salsa leave the jalapeno seeds in the dice, for a less spicy salsa, remove the pith and seeds before dicing the jalapeno). Add the cilantro. Cut the avocado into 1/4" pieces and add to the corn mixture. Add 1 Tbs olive oil and all of the juice from the lemon. Toss the mixture and add salt and pepper to taste.
Meanwhile, preheat oven to 425 degrees. Rub olive oil into the flesh side of the salmon. Sprinkle with salt and pepper.
Once oven reaches preset temperature, heat an oven-safe large skillet on the stove top. Add 1 Tbs of olive oil. Add the salmon fillet (it is best to cook the fillet whole) to the skillet, skin-side down. Sear for 3 minutes. Transfer the skillet to the oven. Roast the salmon for approximately 15 minutes.
When the salmon is done, remove it from the oven (carefully, with a pot holder - the skillet handle will be HOT). Cut the salmon into portions and plate each portion. Pile a generous scoop or two of the salsa on top of each piece of salmon. Garnish with a sprig of cilantro and a sprinkle of fleur de sel, if desired.