Crispy Skin Salmon with Creamy Corn and Avocado Salsa

Ingredients: 

 

Creamy corn: 

• 2 Tbsp, Butter 
• 2 Cup, Frozen roasted corn 
• 2 Garlic Cloves, Chopped 
• ½ Cup, White Wine (Chardonnay) 
• ½ Cups. Heavy Cream 
• Salt and white pepper to taste  

Polenta: 

• 1 Cup, Coarse ground polenta 
• 4 Cups, Chicken broth 
• 3 Tbsp, Butter 
• ½ Cup, Parmigiano Reggiano Cheese 
• Salt and white pepper to taste  

Salmon: 

• 4 4oz Salmon Filets, skin on  
• 2 Tbsp, Vegetable oil  
• Salt and pepper to taste  

 

Directions:  

 

Polenta: 

1. In a saucepan, bring broth to a boil. Add a pinch of salt. 
2. Gradually whisk in the polenta, reducing heat to low. Cook, stirring often, for 20-25 minutes until thick and creamy. 
3. Stir in butter and Parmigiano cheese. Season with salt and pepper to taste and keep warm. 

 

Creamy Corn: 

1. Heat butter in a pan over medium heat. Add the garlic and gently sweat over medium heat 
2. Add the corn and increase the heat to medium-high and cook for 2-3 minutes. 
3. Deglaze with white wine and reduce by half. 
4. Add the heavy cream and season with salt and pepper, cook for 5-6 minutes or until reduced by half. 
5. Transfer half the mixture to a blender, and blend until smooth. Pour the sauce back into the pan and bring to a gentle simmer. Season with salt and pepper to taste. Keep warm. 

Sear the Salmon: 

1. Pat the salmon fillets dry with paper towels. Season with salt and pepper. 
2. Heat oil in a skillet over medium-high heat. Place salmon fillets skin-side down, pressing gently for the first few seconds to keep the skin in full contact with the pan. 
3. Cook for 3-4 minutes, or until the skin is crispy. Flip and cook for another 2-3 minutes until the salmon is cooked to your liking. Remove from heat. 

Serve: 

1. In 4 shallows bowls spoon a layer of polenta onto each plate. Place a salmon fillet on top, skin side up. 
2. Pour the creamy corn around the fish then drizzle with avo salsa. 
3. Garnish with fresh cilantro and enjoy!