Seared Salmon with Truffled Potato Puree, Lemon Beurre Blanc and Summer Corn & Heirloom Tomato Salad

Salmon with sweet corn and heirloom tomatoes showcases the bounty of summertime when all of these delicious ingredients are in full force.

2  boneless salmon fillets skin on, 6 oz ea.
2 russet potatoes, peeled
½ c heavy cream
1 ea bay leaf
1 lb butter diced, kept refrigerated
2 tbsp white truffle oil
2 tbsp parmesan cheese
4 cloves garlic, roasted
1 lemon
1 shallot, minced
1 c heirloom pear tomatoes, halved
½ c fresh sweet corn kernels, blanched
1 ½ c chardonnay
4 large basil leaves, torn
1 tsp fresh tarragon, chopped
2 tbsp champagne vinegar
2 tbsp extra virgin olive oil
3 tbsp canola oil
Kosher salt & fresh pepper to taste

For the Potatoes
Boil potatoes whole in lightly salted water until very soft, then drain. Add half the cream and approximately one stick of butter to the pot and melt together with garlic cloves. Put potatoes through a food mill or ricer and add them to the pot of butter and cream. Add parmesan and the truffle oil and mix until smooth. Season with salt and pepper and place in a warm oven.

For the Salad
Place tomato halves, sweet corn, half of the minced shallot, tarragon, basil, vinegar, and olive oil in a bowl and mix well. Season with salt and pepper and set aside.

For the Beurre Blanc
In a heavy bottom pot add the other half of the minced shallot, juice, and zest of the lemon, the Chardonnay and the bay leaf. Reduce the sauce on medium heat until the pan is nearly dry. Add the rest of the cream and bring to a boil. Slowly add the diced cold butter to the pan in thirds. Continually whisking while you add the remaining butter while keeping the heat on medium. Do not bring to a boil. Once the butter has been incorporated, season with salt and fresh pepper and set aside.

For the Salmon
Pat the Salmon dry and heat a pan with the canola oil on high to medium high heat until almost smoking. Place the salmon in the pan skin side down and season with salt and pepper. Continue to sear the salmon skin side down until the sides of the fillet start to turn light pink. Using a spatula, carefully flip the salmon over and touch the skin to see if it is crispy. If it is still soft, flip it back over and lower the heat to medium/medium low.

Continue to cook the salmon skin side down until the skin gets very crispy. Once that has happened, flip it skin side up and sear the bottom for an additional 30 seconds, then remove it from the pan and place on a paper towel or cooling rack.

To Assemble the Dish
Divide the potatoes in the center of two plates and spoon the sauce over the potatoes. Next place the salmon over the potatoes and spoon the salad over the salmon and serve immediately.

We hope you enjoy this salmon with sweet corn recipe. Check out more recipes by Chef Chris Lee and Friends of Fish The Nush here. For the motherlode of Alaska fishing recipes check out Fish Alaska, LaDonna Rose Cookbooks and the Alaska Seafood Marketing Institute.