Bourbon Cured Salmon with Sweet Corn and Jalapeno

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.

Corn Puree

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.        

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