Salmon with heirloom tomatoes and charred corn and peppers

Salmon with heirloom tomatoes and charred corn and peppers
Justin Beckett
Beckett’s Table, Phoenix
"The ingredients I love the best are whatever’s fresh, whatever’s happening right now."
Ingredients
  • Pan seared salmon, charred pepper & corn salad, guajillo chili sauce
  • 6-ounce piece of salmon
  • 4 sliced radish
  • 2 ears grilled corn
  • 6 stems of parsley
  • 1 whole shallots
  • Good quality olive oil for
  • 3-4 heirloom tomatoes
  • 2 roasted poblanos
  • 1 cup guajillo chili sauce (or favorite chili sauce)
Directions

Sear salmon in cast iron pan oven a gas burner on high flame, cook for 3 minutes before flipping over and searing the second side.

Peel the corn husks and grill over an open flame.  Rotate so that the corn is evenly charred, cut the corn off of the cob and reserve. Charred the poblano pepper over and open flame and then place into a ziplock bag to “sweat”. This will help the skin to come off the pepper.

Minutes later remove the peppers from the bag and peel and de-seed the pepper.  Chop roughly shave the radishes as thin as possible and place in ice water to crisp. Peel and shave the shallots thin pick the parsley leaves off of the stems. Chop the heirloom tomatoes into large chunks and place into a large mixing bowl, add in the parsley, radish, corn, peppers, shallots, oil, and season with salt and pepper.

Place a few scoops of the salad on a serving plate and top with the cooked salmon. Drizzle the sauce around the plate and enjoy!

from Justin
Justin Beckett
Meet The Chef
Beckett’s Table, Phoenix