Restaurant Cuvée King Salmon “Sous Vide” With Dijon, Coriander, Sweet Corn, and Crispy Smoked Pork Belly

If you own a thermal immersion circulators or PID controller, you can replicate Chef Jordan C. Mackey's gourmet presentation of salmon in sweet corn sauce. Or, save yourself some dishwashing by enjoying his wonderful cuisine at the elegant Restaurant Cuvée in Napa.

Servings: 6

Cook Time: 1 3/4 hour

Pair With: Pinot Noir.

Source: Recipe and photo courtesy Chef Jordan C. Mackey, Restaurant Cuvée and River Terrace Inn.


Ingredients For the Salmon :
6  7 ounce portions of  King salmon
2 tablespoons Dijon mustard
1 tablespoon freshly ground coriander
1 lemon ( zested)
4 springs of tarragon

Ingredients For the Corn Sauce:
4 ears of very sweet yellow corn ( grated)
2 cups heavy cream
4 tablespoon butter ( cold)

Ingredients For the Garnish and Plating:
24 spears of asparagus (top 2 1/2 inch only)
6 ounces smoked pork belly, cut into medium dice* or 6 ounce slab of bacon--see note below
18 cloves of garlic
2 cups of olive oil
tiny heirloom tomatoes
sea salt
little gnocchi or tiny roasted potatoes
snipped chives


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.




Visit our Wine Store to find a wine to pair with this recipe.

Touring & Tasting adds new wine pairing recipes every week. Check back for tasty new recipes to pair with wine!

Recipe Courtesy Of

River Terrace Inn

Set upon a quiet bank of the Napa River, River Terrace Inn provides a peaceful retreat for those seeking the ideal blend of modern elegance and laid-back California charm in close proximity to the energy of Downtown Napa.