Seared Salmon over Risotto Style Potatoes and Corn : Robert Irvine

Ingredients

• 1 quart chicken broth
• 3/4 cup grapeseed oil, as needed for sauteing
• 1 large red onion, diced
• 3 cloves fresh chopped garlic
• 3/4 pound fresh corn kernels, about 3 ears or 12 ounces frozen fresh corn (do not use canned corn – it becomes gummy)
• 1 1/2 pounds peeled diced potatoes, about 6 medium potatoes (set on a paper towel to absorb moisture)
• 1/2 cup heavy cream
• Salt and pepper
• 3 pounds salmon fillet
• 1/2 cup chopped fresh chives, for garnish