Courtesy of Erick Williams
Blackening spice: 3 tbsp
Vegetable oil: 2 tbsp
Salmon fillets: 4 (6 oz each)
Unsalted butter: ½ cup
Honey: 2 tbsp
Small shallot: 1, diced (1/4 cup)
Heavy cream: 1 ½ quarts
Garlic clove: 1, finely chopped
Fresh corn kernels: 3 cups (4 ears)
Fine salt: 2 tbsp
Cayenne pepper: 1 ¼ tsp
Black pepper: ¼ tsp
Butter: 3 tbsp
Extra-virgin olive oil: 2 tbsp
Butter: 1 lb, softened
Small shallot: 1, diced (1/4 cup)
Salt: 1 tsp
Black pepper: ¼ tsp
Basil leaves: 15, thinly sliced
Fresh/frozen sweet peas: 10 oz, blanched (2 cups)
Sweet onion: 1 cup, chopped (1 small onion)
Fresh okra: 4 oz, cut into 1⁄2-inch-thick slices (1 cup)
Garlic clove: 1, finely chopped
Fresh corn kernels: 3 cups (4 ears)
Extra-virgin olive oil: 3 tbsp
Kosher salt: 1 ¼ tsp
Black pepper: ¼ tsp
Butter: 3 tbsp
Cherry tomatoes: 5 oz, halved
Fresh basil: ¼ cup, thinly sliced
Transform salmon into a fantastic Southern meal with this recipe from Erick Williams, owner and Executive Chef at Virtue in Chicago.
Heat 3 tbsp of butter in medium-size pan. Once melted, add ¼ cup of diced shallot and 1 finely chopped garlic clove and cook on medium-low heat until translucent. Add 3 cups of corn, salt, black pepper, cayenne pepper, and stir frequently until softened then add cream and honey. Simmer for 10 minutes. Allow mixture to cool slightly but while still warm, pour into blender and puree. Use caution when blending to avoid splattering heated mixture. Stream in olive oil while blending and continue to puree until smooth. Cover with plastic wrap and set aside.
Add 1 lb of softened butter, a ¼ cup of diced shallot, 1 tsp of salt, a ¼ tsp pf black pepper and 15 thinly sliced basil leaves to a food processor and pulse until combined. Use a rubber spatula to scrape down the sides in between pulsing. Set aside.
Season both sides of each portion of salmon heavily with blackening spice. Heat 2 tbsp of vegetable oil in a large, heavy skillet over medium heat. Sear salmon until blackened, about 3 minutes on each side to medium-rare. Place salmon in a preheated oven at 350°F for 2 1⁄2 minutes for medium, 4 1⁄2 for medium-well, 5 for well.
If using fresh peas, boil in salted water in a small pot until tender. Shock in salted ice water until cool. Remove from ice water and reserve for later use. Add chopped onion and 1 finely chopped garlic clove to a skillet over medium heat and cook, stirring often until onion is just tender, about 6 minutes. Stir in 3 cups of corn kernels, salt, pepper, and cook, stirring often until the corn is tender and bright, about 5-6 minutes. Add the remaining butter, cooked peas, and sliced okra, stirring constantly, until butter is melted, okra is tender, and peas are heated, about 3 minutes. Stir in halved cherry tomatoes and remaining sliced basil.
Spread 2 tbsp of corn puree in a circle on each serving plate. Top with 1⁄2 cup of succotash, and a salmon fillet. Spread with basil butter and serve.
