Pan-Roasted Salmon with Fresh Corn Polenta, Zucchini Ribbons and Blistered Cherry Tomatoes
ediblemarinandwinecountry.ediblecommunities.com
Recipe contributed by Chef Robert Price, Buckeye Roadhouse, MILL VALLEY; BAR BOCCE, Sausalito This dish is a light summer all-in-one meal, bursting with fresh flavor. Don’t let the number of...
Ingredients
- 5 ears fresh yellow corn
- 3 tablespoons unsalted butter
- Salt and pepper, to taste
- 2 medium-size ripe tomatoes (not the Roma variety)
- ¼ cup extra virgin olive oil
- 6–8 cherry tomatoes per person (best still attached to the vine)
- Extra virgin olive oil
- 3 medium-size green zucchinis (you’ll have a bit left over)
- Half of a lemon
- One (6-ounce) skin-on salmon fillet per person, 1¼ inches thick (ask the butcher for even size and thickness for ease of cooking)
- Olive oil for cooking (not extra virgin)
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