Sautéed Salmon with Creamy Corn Sauce and Toasted Pumpkin Seeds
Sautéed Salmon with Creamy Corn Sauce and Toasted Pumpkin Seeds
Salmon con Crema de Elote y PepitasMexicans have taken to salmon in a big way. When I made a research trip during the last stages of writing this book, I discovered that nearly every restaurant in the capital city doing elegant Mexican cooking had salmon on the menu. I was told that most of the salmon is imported from Canada and Chile, since salmon is not from Mexican waters. Sautéed salmon fillets team perfectly with a luscious corn sauce in a dish made with Mexican ingredients and French techniques.
Ingrediënten
Makes 4 servings
- ¼ cup raw hulled pumpkin seeds
- 1 tablespoon unsalted butter
- 2 tablespoons finely chopped white onion
- 1 large ear of fresh corn kernels cut off
- ¾ cup canned fat-free reduced-sodium chicken broth
- 1 serrano chile chopped with seeds
- ½ teaspoon salt or to taste
- 2 tablespoons heavy cream or half and half
- 2 tablespoons olive oil
- 4 5- to 6-ounce skinned salmon fillets
- 2 tablespoons chopped fresh cilantro
Instructies
- Heat a small skillet over medium heat and toast the pumpkin seeds, stirring and tossing frequently, until they are aromatic and start to pop around in the pan, about 3 minutes.
- Transfer to a bowl.
- When the pumpkin seeds are cool, chop coarsely and set aside.
- In a saucepan, melt the butter over medium heat and cook the onion, stirring, until translucent, about 3 minutes.
- Add the corn, ½ cup of the chicken broth, and ¼ teaspoon of the salt.
- Cook over medium heat until the corn is tender, about 6 minutes.
- Transfer the corn mixture to a blender.
- Add the serrano and remaining ¼ cup of broth and blend until smooth, about 1 minute.
- Pour the sauce through a strainer into a clean saucepan.
- Press to release all the liquid.
- Discard debris.
- Stir the cream into the sauce and heat through.
- Adjust salt.
- Reserve over low heat in the pan.
- In a large nonstick skillet, heat the olive oil over medium-high heat.
- Add the salmon and cook about 2 to 3 minutes per side or until it is browned on the outside, barely opaque inside and still moist, and just barely flakes when tested with a fork.
- Put 1 piece of salmon on each of 4 serving plates.
- Spoon some of the warm corn sauce across each piece of salmon.
- Sprinkle lightly with cilantro the toasted pumpkin seeds.
- Serve hot.
