Sweet Corn, Heirloom Tomato and Chevre Salad with Pan-Seared Wild Salmon
2 ears sweet corn, shucked
Pinch of sugar
2 tablespoons olive oil
4 6-ounce fillets wild salmon
2 Brandywine heirloom tomatoes (or enough to get 2 to 3 meaty slices per person), sliced into ½-inch “steaks”
½ cup crumbled chevre (goat cheese)
2 sprigs fresh thyme, stemmed
¼ cup extra virgin olive oil
1 tablespoon herbed vinegar (or balsamic)
Sea salt and freshly ground black pepper to taste
In a pot, bring enough water to a boil to cover two ears of corn. Once boiling, add the corn and a pinch of sugar to the water. Turn the heat down to medium. Let the corn blanch for about 2 minutes. Remove the corn. When cool enough to touch, cut the kernels from the cobs. The easiest way to do this is to hold the cob upright in a deep bowl. With a knife, slowly make a downward cut close to the cob. Continue around the cob. Set the kernels aside.
In a nonstick skillet, heat 2 tablespoons olive oil over high heat. Meanwhile, season the halibut fillets with salt and pepper to taste. Place the fillets in the skillet. Immediately turn the heat down to medium. Let cook about 6 to 8 minutes on one side, depending on the thickness. Turn the heat to low and flip the fillets. Let cook for about 4 minutes to finish.
Meanwhile, add the olive oil and vinegar to the corn kernels. Toss to combine. Arrange 2 or 3 tomato slices on each plate. Spoon the corn mixture over the tomatoes. Add crumbled chevre and sprinkle with salt and pepper to taste.
When the fish is done, arrange each fillet on the salad. Serve.
Chef Tip 1: A fresh ear of corn will have soft, moist silk and inner husks.
Chef Tip 2: This recipe can be made with cherry tomatoes and served as a salsa.
*Recipe and image courtesy of Chef Walter Pisano of Tulio Ristorante in Seattle.*