Recipe: Seared Atlantic Salmon Fillets with Sauteed Spinach with Shiitakes and Shallots and Sweet Corn Coconut Sauce with Asian Aromatics

SEARED ATLANTIC SALMON FILLETS

4 salmon fillets, about six ounces each
1/2 teaspoon fine quality sea salt
1/4 teaspoon ground white pepper
2 teaspoons vegetable oil
Sauteed spinach with Shiitakes and Shallots (recipe follows)
Sweet Corn Coconut Sauce with Asian Aromatics (recipe follows)
2 lemongrass stalks, white parts only, minced
2 kaffir lime leaves, veins removed and minced

Preheat the oven to 350 degrees F.

Heat a large non-stick skillet until hot.

While the skillet is heating, season the salmon fillets with sea salt and white pepper.

Pour the vegetable oil into the pan and warm the oil for a few seconds. Place the salmon flesh side down into the skillet. Saute the fish for about 2 1/2 minutes over low heat.

Place the pan in the oven and roast for 6 or 7 minutes. The salmon should be medium rare. When serving, make sure the nicely browned side is up.

Makes four scrumptious servings.

Place the spinach mixture on a plate. Place the cooked salmon on top. Pour the sauce around the fish and garnish with the minced lemongrass and the lime leaves.

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SWEET CORN COCONUT SAUCE WITH ASIAN AROMATICS

1 ounce vegetable oil
3 tablespoons minced shallots
2 cups fresh corn kernels, cobs reserved, plus 1 additional cup fresh corn kernels
3 cups unsweetened coconut milk
2 lemongrass stalks, white parts reserved for the presentation,
1 inch of fresh galangal, peeled and then sliced into coin sized pieces
2 kaffir lime leaves
1/4 teaspoon ground white pepper
2 tablespoons of fish sauce

Over a low flame, heat a stainless steel saucepan. Warm the vegetable oil in the pan for a few seconds. Add the shallots and saute for about 30 seconds.

Add two cups of corn kernels, the coconut milk, the reserved corncobs, the lemon grass stalks, galangal, kaffir lime leaves, and white pepper. Simmer for about 9 minutes. Don't let it reduce much.

Remove from the heat and add the fish sauce. Let the mixture sit for a while to absorb the flavors.

Take the corncobs, lemongrass, galangal, and lime leaves out of the saucepan and discard. Puree the mixture until smooth. Heat the sauce in a saucepan and add the remaining corn to the pan.

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SAUTEED SPINACH WITH SHIITAKES AND SHALLOTS

1 gallon water
3 tablespoons sea salt
2 pounds fresh spinach, trimmed and cleaned
2 tablespoons unsalted butter, melted
4 tablespoons minced shallots
8 ounces shiitakes, stemmed and sliced
Freshly ground black pepper

Bring water to a boil in a large pot and add the salt.

In a large bowl add some ice and water to create a water bath.

Place the spinach in the boiling water and cook for about one minute. Don't drain. Place it in the ice bath to cool. Drain the spinach and squeeze it until it's very dry.

Add the butter to a skillet and heat. Add the shallots and cook for about one minute.

Add the mushrooms and saute until they release their liquid.

Add the spinach and saute until it's heated through. Season with sea salt and freshly ground black pepper.