Sear-Roasted Salmon with Creamy Corn Sauce

Summer is here! Maybe not all officially if you go by that solstice stuff, but according to me summer begins with Memorial Day weekend. And what a terrific weekend it was – our cute little pooch enjoyed some off-lease time in the dog run, David and I got in some outdoors exercise and a traditional bbq was served up on the grill. And to kick it all off, we enjoyed this healthy summertime-fresh meal on Friday night.

Here beautifully seared salmon fillets are served atop a creamy sauce made from pureed fresh shucked corn thickened with a touch of flour. And not a drop of cream in sight. I diverted from the original recipe in that I kept some of the sauteed corn kernels whole, since I prefer chunkier sauces as opposed to those that are completely smooth. You can do it either way.

This sauce would be fun to serve with grilled chicken instead of salmon if you like, and it’d also be fantastic over pasta with some steamed green beans thrown in. To bulk up the meal, add thick-sliced grilled crusty bread to sop up the sauce or roast some new potatoes to enjoy on the side. However you dish it up, this summertime sauce won’t disappoint.

Buon Appetito and cheers to summer’s bounty!

sear-roasted salmon with creamy corn sauce

• 3 Tbs olive oil, divided
• 1/2 medium onion, chopped
• 1 tsp all-purpose flour
• 1/4 cup white wine
• 1 3/4 cups chicken broth
• 1 sprig fresh thyme
• 2 cups fresh corn kernals (shucked from about 4 ears)
• 2 tsp butter
• 1 tsp chopped fresh thyme
• salt/pepper
• 2 8oz fillets salmon

1. Preheat oven to 400. Heat 1 Tbs oil in skillet over medium heat. Add the onion and cook until tender but not browned, about 3 minutes. Add the flour and cook, stirring , for about 1 minute. Stir in the wine, bring to a boil and cook until wine is reduced by half, 1-2 minutes. Add the broth and thyme sprig and bring to a boil. Add the corn and simmer over medium-low heat until corn is tender, about 15 minutes. Discard the thyme sprig. Add salt to taste.

2. Pour the mixture into a blender, reserving about 1/2 cup whole corn kernels with a slotted spoon and return those to the skillet. Puree the mixture in the blender and return the puree to skillet with reserved corn. Stir in butter and chopped thyme. Taste and add additional salt/pepper if desired.

3. Heat remaining 2 Tbs oil in a cast-iron skillet over medium-high heat. Pat salmon fillets dry with a paper towel on both sides and sprinkle lightly with kosher salt and pepper. When pan is hot, lay salmon in skin side up and sear, not moving, for 4 minutes. Flip carefully, preferably with a fish spatula, and move pan to oven. Roast for 4-6 minutes, depending on thickness of fillets, until desired degree of doneness. When done, fish should flake easily with a fork but should not be completely opaque inside.

4. Pour corn sauce into deep bowls and top with salmon.

Serve with grilled crusty bread to sop up the sauce or roast new potatoes and a green vegetable. Alternatively, plate salmon and serve sauce on the side or spooned over.

For gluten-free, substitute a gluten-free flour for the all-purpose flour.

Serves 2

Recipe adapted from Ellie Krieger in Fine Cooking Magazine