Crispy Pan-Roasted Jalapeno Butter Salmon with Creamed Corn

Mar 22

Mar 22 Crispy Pan-Roasted Jalapeno Butter Salmon with Creamed Corn

Adapted from these NYT Cooking Recipes: Salmon // Corn

6 large ears of corn, husked
2 tablespoons butter
2 tablespoons minced shallot or leek
Salt to taste
2 5-to-6-ounce fillets of salmon, ideally wild-caught, 1/2-to-1-inch thick
Kosher salt and ground black pepper
2 tablespoons neutral oil, like grapeseed or canola
2 tablespoons butter
1 medium jalapeño pepper, seeded and diced fine, approximately 2 tablespoons (or to taste)
1-2 tablespoons chopped cilantro

Pat fillets dry with a paper towel. Season on both sides with salt and pepper.

Grate the corn on the large holes of a box grater placed over a wide bowl. If you wrap plastic wrap around the 3 other sides of the grater, the splashes will go into the bowl.

Melt 1 tablespoon of the butter in a medium saucepan over medium heat, and add leeks/shallots if using. Cook, stirring, until leek/shallot is tender and fragrant, about 2 minutes, and add the corn and salt to taste. Cook over low heat, stirring often, until the mixture is sweet and creamy.

Meanwhile, heat a large, heavy sauté pan or cast-iron skillet over high heat. When the pan is hot, add the oil, and swirl it around. When the oil begins to shimmer, place the fillets in the pan, flesh side down, and allow to sear for about a minute, until the salmon has just started to pick up some color and releases easily from the pan.

Use tongs to turn the fillets onto their skin side, lower heat to medium and let them sizzle until the fish is caramelized around its bottom edges, 3-5 minutes.

Turn heat to low, and add butter and diced jalapeño to the far side of the pan, then use the handle to tilt the pan away from you. Use a spoon to baste the fish with the sizzling butter and jalapeño. Continue basting, quickly and repeatedly, until the fish is golden all over and cooked through, 2-3 minutes more, depending on the thickness of the salmon.

Taste corn and adjust seasoning. Stir in additional tablespoon of butter, if desired.

Remove salmon fillets from the pan, leaving the bulk of the butter and oil in it, and serve immediately over corn, garnished with the chopped cilantro.