Olive Oil Poached King Salmon with Roasted Corn, Bacon & Sweet Pepper Relish
Pairs With 19 Block Mountain Cuvee
Yield:
4 servings
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Ingredients
King Salmon with Corn & Bacon
4 ea. King Salmon, 4 oz. each portion (local if possible)
3/4 cup bacon, sliced ¼” wide
2 cups fresh corn, cut off the cob
4 cups olive oil
salt as needed
Sweet Pepper Relish
½ cup extra virgin olive oil
2 Tbsp. garlic, sliced thin
½ cup roasted red peppers, diced
½ cup roasted yellow peppers, diced
1 Tbsp. parsley, chopped
1 Tbsp. capers, rinsed, chopped
Preparation
Sweet Pepper Relish
- Place olive oil and garlic in a small sauce pot and heat over low heat until garlic is translucent.
- Add peppers, parsley and capers to the cooked garlic and olive oil. Season with salt and pepper.
Corn and Bacon
- Heat a sauté pan over medium heat. Add bacon and cook until fat is rendered. Remove bacon and pour off all but 2 Tbsp. of oil.
- Add the corn to pan and sauté until golden brown. Add bacon back to the pan and season with salt and pepper.
Salmon
- Season salmon with salt. Let sit for 5 minutes.
- Heat olive oil over medium-low heat (should be around 170°F). Place salmon in a single layer in the oil. Salmon should be submerged, if not, add more oil. Let salmon cook slowly in the oil until desired doneness, or approx. 4 minutes for medium rare. Remove from oil and let drain.
To Serve
Place a mound of the corn mixture on the center of the plate. Top with a portion of salmon. Place a spoonful of the sweet pepper relish on top of the salmon.