BLACKENED SALMON AND CORN SUCCOTASH

Ingredients

serves 4

For salmon:

• 3 tablespoons of blackening spice

• 2 tablespoons vegetable oil

• 4 6-ounce salmon fillets

• 1⁄2 cup unsalted butter

For corn puree:

• 2 tablespoons honey

• 1 shallot small, diced (1/4 cup)

• 1 1⁄2 quarts heavy cream

• 1 garlic clove, finely chopped

• 3 cups fresh corn kernels (4 ears)

• 2 tablespoons salt

• 1 1⁄4 teaspoon cayenne pepper

• 1⁄4 teaspoon black pepper

• 3 tablespoons butter

• 2 tablespoons extra-virgin olive oil

For basil butter:

• 1 pound butter, softened

• 1 shallot small, diced (1/4 cup)

• 1 teaspoon salt

• 1⁄4 teaspoon black pepper

• 15 basil leaves, thinly sliced

For succotash:

• 10 ounces fresh/frozen sweet peas, blanched (2 cups)

• 1 cup sweet onion, chopped (1 small onion)

• 4 ounces fresh okra, cut into 1⁄2-inch-thick slices (1 cup)

• 1 garlic clove, finely chopped

• 3 cups fresh corn kernels (4 ears)

• 3 tablespoons extra-virgin olive oil

• 1 1⁄4 teaspoon kosher salt

• 1⁄4 teaspoon black pepper

• 3 tablespoons butter

• 5 ounces cherry tomatoes, halved

• 1⁄4 cup fresh basil, thinly sliced

Instructions

1. Preheat oven to 350 degrees F.

2. For corn puree: Heat butter in medium-size pan. Once melted, add shallot and garlic to cook on medium-low heat until translucent. Add 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.

3. For basil butter: Add all ingredients to a food processor and pulse until combined. Use a rubber spatula to scrape down the sides in between pulsing. Set aside.

4. For salmon: Season both sides of each portion of salmon heavily with blackening spice. Heat oil in large, heavy skillet over medium heat. Sear salmon until blackened, about 3 minutes on each side to medium-rare. Place salmon in preheated oven for 2 1⁄2 minutes for medium, 4 1⁄2 for medium-well, 5 for well.

5. For succotash: If using fresh peas, boil in salted water in small pot until tender. Shock in salted ice water until cool. Remove from ice water and reserve for later use. Add chopped onion and garlic to skillet over medium heat and cook, stirring often until onion is just tender, about 6 minutes. Stir in corn kernel, salt, pepper, and cook, stirring often until corn is tender and bright, about 5-6 minutes. Add 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 sliced basil.

6. To serve: Spread 2 tablespoons 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.