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Grilled B.C. Salmon on
Corncakes with Minted Basil Cream
recipe fileseafood & shellfish grilled b.c. salmon
Grilled B.C. Salmon on Corncakes with Minted Basil Cream
Serves Four

4 B.C. salmon fillets, about 150g (5 oz.) each
3 tbsp. olive oil
juice and zest of ½ lemon
sea salt
ground black peppercorns

150g (¾ cup) cornmeal
generous pinch of salt
1 tsp. sugar
1 tsp. baking powder
2 eggs
225ml (1 cup) milk
50g (¼ cup) butter, melted and cooled
125g ( ½ cup) fresh corn kernels

Basil Cream:
200ml ( ¾ cup) good quality fish stock
125ml ( ½ cup) cream
125ml ( ½ cup), whipped until soft peaks form
salt, pepper
squeeze of fresh lemon
2 tbsp. fresh basil, finely chopped
1 tbsp. fresh mint, finely chopped
100g ( ½ cup) crème fraiche flavoured with 1 tsp. finely chopped basil and 1 tsp. finely chopped mint

Grilled B.C. Salmon on Corncakes with Minted Basil Cream

Recipe by chef Izabela Kalabis

Preheat grill. Marinate salmon fillets in mixture of olive oil, lemon juice and zest for about 30 min. In the meantime prepare corncakes. Preheat oven to 375F. Combine flour, cornmeal, salt, sugar, and baking powder in a bowl. Separately, mix together the eggs, milk, and butter using a whisk. Combine the two mixtures and fold in the corn kernels. Pour batter into greased muffin or tartlet molds counting about 2 tablespoonfuls of batter per mold. Bake in preheated oven for 10 to 15 minutes or until skewer inserted in middle comes out clean. Prepare basil cream.

Reduce stock by half, add liquid cream and reduce again by half. Take off heat and add whipped cream, salt and pepper to taste, touch of lemon juice and fresh herbs. Season salmon fillets with sea salt and pepper and grill over medium hot coals for 2 to 3 minutes per side or until cooked leaving the fillets medium rare. Serve salmon fillets on top of corncakes surrounded by cream. Top with herb crème fraiche if desired.

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