Directions For the Salmon:
Gently paint the Dijon mustard over the top of the salmon portions. Dust with coriander and place some lemon zest and a few tarragon leaves on top of each portion, then vacuum seal. Cook for 11 minutes at 140 degrees in a water bath
Directions For the Corn Sauce:
Combine grated corn and heavy cream in a sauce pan over medium heat. Cook until the natural corn starch in the corn begins to thicken the mixture, then transfer to a high speed blender and puree while gradually adding butter and a little salt to taste.
Directions For the Garnish:
Blanch the asparagus tips in heavily salted water and shock in ice water.
Combine the oil and garlic cloves and simmer on low heat for about 35 min or until the garlic is tender, but not browned. Drain. Reserve oil.
Split the tomatoes in half and season with salt.
Heat a large skillet over medium heat, add a small amount of the oil and the smoked pork belly. Sauté gently crisp, drain off excess fat. Add gnocchi or the little roasted potatoes, as well as the garlic cloves, asparagus spears, and corn kernels. Sauté briefly and remove from heat (corn kernels cook fast and will dry out).
Unwrap the finished salmon pieces and with a spatula gently transfer them to a plate. Squeeze a small amount of lemon juice over the fish.
Dress with the corn sauce, and sprinkle the garnish ingredients over the dish. Finish with snipped chives, sea salt and tomatoes.
*you can used bacon in place of pork belly--boil the bacon in the leftover water from the asparagus for 15- 20 minutes, then drain, before sautéing.
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