Mini Corn Cakes with Seared Salmon
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.
June 2009