Seared Salmon with Sweet Potato–Edamame Succotash and Sweet Corn Puree
Serves: 2
Seared Salmon with Sweet Potato–Edamame Succotash
- 2 oz (57 g) bacon, diced
- 2 Tbs olive oil, divided
- ¼ cup (59 ml) corn kernels, fresh or frozen
- ½ cup (118 ml) green beans, blanched tender
- ¼ cup (59 ml) edamame, shelled
- ½ cup (118 ml) sweet potato, ½" (13 mm) dice, blanched tender
- 1 clove garlic, sliced thin
- ¼ cup (59 ml) lager
- 1 Tbs butter
- 1 tsp kosher salt, divided
- Pinch black pepper
- 2 salmon filets, 6 oz (170 g) each
- 1 cup (237 ml) Sweet Corn Puree
For the succotash, in a medium sauté pan over medium-high heat, cook the bacon with 1 Tbs olive oil. Once the bacon has crisped up, drain the fat and add the corn, green beans, edamame, sweet potato, and garlic. Sautee until the vegetables are heated through. Add the lager and reduce until the mixture is almost dry. Add the butter and season with ½ tsp salt and a pinch of black pepper. Hold warm.
In a separate sauté pan, heat the remaining 1 Tbs olive oil over medium-high heat. Season the salmon filets with the remaining salt and place carefully in the sauté pan. Do not move or shake the pan. Allow the salmon to sear to a golden brown, which will release the salmon from the pan so it does not stick. Turn the salmon over and repeat. Cook to your desired temperature.
Place ½ cup (118 ml) of the warm Sweet Corn Puree (see below) in the middle of two plates. Place the succotash in the middle of the sweet corn puree. Top with the salmon and serve.
Sweet Corn Puree
Makes: 2 cups (473 ml)
- 4 ears yellow corn, shucked
- 1 Tbs olive oil
- ¼ cup (59 ml) yellow onion, diced
- 1 Tbs garlic, minced
- ¼ tsp ground cumin
- ½ cup (118 ml) lager
- 1 cup (237 ml) half-and-half
- ¼ tsp ground black pepper
- 1 tsp salt
This sauce can be made the day before and reheated gently when needed. Remove the kernels from the shucked corn cobs and discard the cobs. In a small saucepan, heat the olive oil over medium-high heat. Once you begin to see wisps of smoke, add the corn kernels and onion and cook until the onion becomes translucent. Add the garlic and cumin and cook for 30 seconds. Add the beer and half-and-half and reduce the heat to simmer for 10 minutes. Remove from the heat.
Carefully pour all the corn and liquid into a blender and puree until smooth. Add black pepper and season with salt.
Beer Tasting Notes: A fine, craft-brewed American light lager is the perfect fit for this dish, as the corn sweetness and low bitterness complement its subtle flavors and let the food take the lead.
Beer Suggestions: Brown Truck #10 American Light Lager (High Point, North Carolina), Roadmap Alright, Alright, Alright (San Antonio), Kros Strain Tippy Cup (La Vista, Nebraska), Jack’s Abby Banner City (Framingham, Massachusetts).