Salmon Brûlée with Corn Custard and Arugula Salad
Recipe courtesy of Adam Heath, CEC, Executive Chef, Food and Beverage Director, The Houston Racquet Club
Ingredients
- Ingredients for char-grilled salmon:
- salmon fillets - 4 ea. (about 6 oz. ea.), skinless
- salt - to taste
- pepper - to taste
- - as needed, for grilling
- Ingredients for corn custard:
- corn kernels - 2 cups, fresh or frozen
- eggs - 4 ea., large
- heavy cream - 1 cup
- milk - 1/4 cup
- Parmesan cheese - 1/4 cup, grated
- fresh herbs (such as parsley, chives or thyme) - 1/4 cup, chopped
- salt - to taste
- pepper - to taste
- Ingredients for arugula salad:
- baby arugula - 4 cups
- lemon juice - 2 Tbsps.
- olive oil - 1/4 cup
- salt - to taste
- pepper - to taste
Instructions
Procedure for char-grilled salmon:
- Preheat grill to medium-high heat.
- Season the salmon fillets with salt and pepper on both sides.
- Place the salmon fillets on the grill.
- Grill for about 3-4 minutes on each side, or until the salmon is cooked through and has grill marks.
- Remove from the grill and set aside.
Procedure for corn custard:
- Preheat your oven to 350°F. Lightly spray the dish or cooking vessel.
- Blend 1 cup of corn kernels until coarsely chopped.
- In a mixing bowl, beat the eggs. Add heavy cream, milk, Parmesan cheese, herbs, salt and pepper. Mix well.
- Fold in chopped and whole corn kernels into the egg mixture.
- Pour into the selected dish or bowl.
- Bake for 35-45 minutes until set and golden.
Procedure for arugula salad:
- In a bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
- Toss the arugula with the dressing until evenly coated.
- Serve immediately as a side salad.
To plate:
- Place a portion of the corn custard on each plate.
- Top with char-grilled salmon fillet.
