WATCH & VOTE:
This recipe was submitted
Gary Campbell
Gary Campbell
Le Cordon Bleu Austin (TX)
Recipe Name:
Ingredients: 4 - 6 oz. filet farm-raised salmon
1/2 c. all-purpose flour
1/2 tsp. paprika
1 tsp. ground black pepper
1 tbsp. kosher salt
3/4 c. canola oil
1/4 c. olive oil
1/4 c. maple syrup
2 ears corn
1 oz. cucumber, seeds removed, small dice
1 oz. red onion, small dice
1-1/2 oz. olive oil
1-2 oz. chopped basil
1/2 oz. minced parsley
2 oz. cherry tomatoes, quartered
1 lime, juiced
1/2 oz. red wine vinegar

kosher salt (to taste)
ground black pepper (to taste)
Directions: 1. Fill a medium sauce pot with salted water and bring to a boil. Once it has begun boiling, reduce the heat slightly and add your peeled and cleaned ears of corn. If you are having difficulty fitting them in the pot, just break them in half before adding them to the hot water. Cook the corn until tender and let cool.

2. Cut the corn off of the cob and add to a medium mixing bowl. Cut your cucumber, onion, parsley, and basil and add to the bowl along with 1-1/2 oz of olive oil, 1/2 oz. red wine vinegar, and the juice of one lime. Mix with a with a spoon or rubber spatula until all ingredients are incorporated.

3. Quarter your cherry tomatoes and lightly mix in with the rest of your corn salad ingredients. Season with salt and black pepper to your preferred taste. Refrigerate until service time.

4. Combine the 3/4 c. canola oil and 1/4 c. olive oil in a medium saute pan and put over medium heat.

5. On a plate or in a small mixing bowl, combine the 1/2 c. flour, 1/2 tsp. paprika, 1 tsp. black pepper, and 1 tbsp. kosher salt. Coat all sides of the salmon very lightly with the seasoned flour and pat off any excessive amounts of flour.

6. Place the salmon in the hot oil. (If your salmon has the skin on still, place the skin side down) Continually baste the salmon with the hot oil until the internal temperature reaches 145 degrees fahrenheit. When the salmon is done, cover and let rest for half the amount of time it took to cook the salmon. For example, if it took 8 minutes to cook the salmon, let it rest for 4 minutes.

7. Heat up the 1/4 c. maple syrup over medium-low heat. Coat salmon right before serving.

8. Place 1-1/2 to 2 cups of corn salad on the plate slightly off-center. Prop up your glazed salmon slightly on top of the corn salad. Drizzle a little of the maple glaze off to the side of the salmon and garnish with some halved cherry tomatoes and minced basil or parsley.
Preparation Time: 45 minutes
Servings: 4


From: Gary Campbell
School: Le Cordon Bleu Austin (TX)
116 votes