My F&W
quick save (...)
Mini Corn Cakes with Seared Salmon
© John Kernick

Mini Corn Cakes with Seared Salmon

  • TOTAL TIME: 45 MIN
  • SERVINGS: 10
  • FAST
  • HEALTHY

Francis Mallmann cooks salmon fillets on a large, flat stone that has been heated in hot coals so that it gets superhot and gives the food an incredible crisp crust; a griddle or flat-bottomed skillet would be fine, too. He cooks the salmon on one side only, charring it lightly, while the other side stays tender, sweet and fresh-tasting.

Plus: Francis Mallman's Grilling Tools & Techniques

  1. 6 ears of corn, shucked
  2. 2 large eggs
  3. 1/2 cup milk
  4. 1/2 cup all-purpose flour
  5. Salt
  6. Extra-virgin olive oil, for frying and brushing
  7. 1 1/2 pounds skinless center-cut salmon fillet, cut crosswise into ten 1/3-inch-thick slices
  8. Freshly ground pepper
  9. Flat-leaf parsley leaves, for garnish
  1. Bring a large saucepan of water to a boil. Add the shucked corn and boil over moderately high heat until just tender, about 4 minutes; drain. When cool enough to handle, cut the corn kernels from the cobs; you will need 2 cups.
  2. Preheat the oven to 225°. In a medium bowl, whisk the eggs with the milk. Stir in the corn kernels, flour and 1/2 teaspoon of salt. In a large nonstick skillet, heat 1/8 inch of olive oil until hot. Drop tablespoons of the batter into the skillet and cook over moderately high heat, turning once, until golden brown, 4 minutes. Transfer the cakes to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
  3. Heat a griddle over high heat or on a preheated grill. Brush the salmon with oil and season with salt and pepper. Lay the fish on the griddle and cook undisturbed over high heat until browned on the bottom and barely cooked, 3 minutes.
  4. Place the corn cakes on plates and top with a salmon slice. Garnish with the parsley and serve right away.

Suggested Pairing

Among the grape varieties that Argentina produces well is Chardonnay—a full-bodied white that goes particularly nicely with rich fish like the seared salmon here.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.