Chef John Coleman from Savor Gastropub in Klyde Warren Park makes a delicious smoked salmon dish.
Bourbon Cured Salmon with Sweet Corn and Jalapeno
6- 6oz salmon portions
1 cup kosher salt
1/2 cup sugar
1/4 cup bourbon (preferably makers mark)
1 Tbsp vanilla paste
Mix salt, sugar, bourbon and vanilla paste together and rub all over the fish and set aside for 2-3 hours. Once cured gently rinse the fish off and pat dry.
Sweet Corn Succotash
6 ears sweet corn shucked and kernels removed
2 each red bell peppers diced 1/2 inch
1 cup English peas
1/2 cup rendered pancetta or bacon
Start by rendering the pancetta or bacon once its crispy remove from pan and reserve. Take 1 tablespoon of the rendered fat in a clean pan and start to sauté the bell peppers, add the corn and continue cooking till veg are soft 3-4 minutes. Add peas and the cooked pork item and adjust seasoning with salt and a touch of lemon juice as needed. Once all cooked finish with a small amount of whole butter.
6 ears of corn shucked and kernels removed
1 quart heavy cream
Shuck the corn and cur kernels off the cobs, scrape the cobs to get any excess corn milk. Have a pan heating up and lightly sauté corn till soft add cream and cook till reduced by half. Transfer in batches to a blender and purée till smooth. Adjust seasoning as needed.
Cilantro and Candied Jalapeño Relish
1 jar candied jalapeño minced
1 cup cilantro leaves picked
3 small radishes julienned
Mix the radish and jalapeño together and adjust seasoning as needed toss with cilantro leaves and use as garnish for each plate.