Creamy Corn with Succotash, topped with Salmon with Crispy Skin

Heaven on a plate! This recipe has a few steps, but I promise it's worth it.

Ingredients for Lemon Confit

• 1 cup olive oil

• 1 lemon

• 1 pinch Kosher salt

Ingredients for Creamy Corn

• 5 fresh ears of corn, kernels removed, 3 cups reserved for succotash

• 1 large shallot, minced

• 4 tbsp unsalted butter

• 2 tbsp olive oil

• 1/2 cup coconut milk (add more to taste)

• 1 cup vegetable stock

• Fresh lemon juice to taste

• Salt and pepper to taste

Ingredients for Succotash

• 2 turkey bacon strips

• 1 large shallot, minced

• 3 cups reserved corn kernels

• 1 medium poblano pepper, diced

• 1 cup red bell pepper, diced

• 1/2 cup vegetable stock

• Salt and pepper to taste

Ingredients for Salmon

• 1 pound wild caught salmon filet

• Olive oil, salt, pepper, drizzle of maple syrup

Instructions

Lemon Confit

1. Using a vegetable peeler, peel the zest off the lemons. Stack and cut in to the strips

2. In a medium sauce pan, add julienne lemon zest, olive oil and salt. Warm over medium-low until zest is softened, approximately 30 minutes.

3. Once softened, allow the oil to cool. Separate the oil and lemon confit and preserve both.

Creamy Corn

1. Heat a medium stock pot to medium-high and add olive oil. Add the shallot & cook until translucent.

2. Add the corn and a pinch of salt, cook for a few minutes until soft. Add veg stock and coconut milk, lower heat to a simmer for 15 min.

3. Add to a blender- start on slow and gradually increase heat.

4. Set the blender to low and add the butter until combined. Place back in the stock pot and keep warm.

Succotash

1. Heat pan over low to medium-low heat and add the bacon. Slowly cook bacon until fat is rendered and the bacon is crispy. Remove the bacon to a paper towel & cut into thin strips.

2. Heat the pan to medium-high and add shallot. Cook until translucent.

3. Add corn, poblano, bell pepper and cook for about 15 min.

4. Once the vegetables are slightly softened add vegetable stock and reduce the heat, add the bacon back.

For the salmon

In a pan heat up some olive oil, and then throw on some parchment paper. You’re going to want to flip the parchment paper over so it has oil in both sides.

Once it’s hot, we’re going to add the salmon skin side down and let it cook to a crisp for maybe around seven minutes, but keep checking it to make sure it’s that crispiness that you want.

Plate the creamy corn, with the succotash on top, then add the salmon and drizzle with the lemon confit! Enjoy!