Author: Christi Flaherty
The greens on top of the salmon are simply sauteed with sliced garlic and olive oil. Use spinach or whatever other greens are in season or leave them off and garnish with a few extra basil leaves.
extra virgin olive oil
4 ears of corn, cut off the cob
1/2 lb green beans, stemmed and cut into 1" lengths
2 cloves garlic, minced
1 medium zucchini, cut into 1/2" pieces
½ small red onion, chopped
juice of half a lemon
3 tbsp unsalted butter, divided use
4 5-6 oz sockeye salmon fillets
sea salt & pepper or dry seasoning of choice
a handful of tiny heirloom tomatoes or quartered regular cherry tomatoes
a handful of basil leaves
flaky sea salt or grey salt for sprinkling
1. In a large skillet, heat a little olive oil and 1 tbsp of butter until the butter just melts then add the corn, green beans and ¼ cup water. Let cook until the green beans are bright green and slightly tender then add the garlic, zucchini and red onion. Saute until everything is cooked and softened but not browning at all. (Add a little more water if necessary.) Add the lemon juice and remaining butter. Turn off the heat and swirl the skillet until the butter melts evenly. It should not break at all with the heat off and will actually form a creamy sauce around the veggies. Set aside while cooking salmon.
2. Sprinkle the salmon fillets with sea salt and pepper or your favorite dry seasoning. Grill over high heat starting with the flesh side first then finish with the skin side so it will be crispy. The inside should still be very pink and slightly gelatinous looking for rare or light pink all the way through for well-done salmon.
3. Just before serving stir the tomatoes and basil into the veggie saute reserving some of the sauce. Divide among four plates, then top with a salmon fillet and drizzle with the butter sauce to give it a sheen.