Grilled Tasman Salmon with Smoked Tomato Sauce & Creamed Corn, 3 - KATV - Breaking News, Weather and Razorback Sports

Grilled Tasman Salmon with Smoked Tomato Sauce & Creamed Corn, 3/25/13

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serves 4

 

4  6 to 8-ounce wild caught salmon filets

Microgreens for garnish

24 to 30 spears asparagus, grilled

 

For the smoked tomato sauce:

10 Roma tomatoes, cut in half lengthwise

2 t. oregano

Salt and pepper to taste

2 T . olive oil

1T. horseradish

1 ½ T.  Worcestershire

1 T. lime juice

1 T. adobo (liquid in canned chipotle peppers)

 

In a mixing bowl, combine tomatoes, oil, oregano, salt and pepper.  Toss to coat.  Place tomatoes on a hot grill, cut side down.  Grill covered for about 10 to 15 minutes.  Remove & set aside.  Add remaining ingredients and puree until smooth.

 

For the creamed corn sauce:

½ c. white onion small diced

3 cups fresh corn, removed from the cob or frozen corn,  thawed

1 T. butter

2 t.. sugar

¼ t. turmeric

1 T. cornmeal

1 c. heavy cream

Salt to taste

 

Heat butter in a saucepan over medium heat until melted.   Add onion and cook for about 5 minutes.  Add corn and cook about 5 minutes more.  Sprinkle the cornmeal, sugar, and turmeric over corn, stir to combine and cook for 2 minutes stirring often.  Add heavy cream and let simmer until slightly thickened.  Add a pinch of salt and check seasoning.  Remove from heat, puree half of the corn & cream mixture then add back to remaining corn.

 

Grill salmon just before serving.  Spoon a little creamed corn sauce on each plate.  Crisscross asparagus and place salmon on top of asparagus.  Drizzle with smoked tomato sauce and garnish with microgreens.

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