Tag Archives: John Ash recipe

Salmon and Corn — The Epitome of Summer

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A restaurant-quality salmon and corn dish.
A restaurant-quality salmon and corn dish.

Gaze at that orange glow of succulent salmon with crisp skin, all in a pool of sunshine-y buttery corn sauce with fancy salmon roe dolloped on top.

I didn’t enjoy it at an upscale restaurant.

Nope, I actually made that dish at home.

Not to brag, but this dish easily looks and tastes like one that would be $40 at a restaurant. However, I made it for probably less than half that cost per person.

What’s more, “Pan-Roasted Salmon with Seared Corn Sauce” is a looker of a dish that actually doesn’t require hours of prepping and primping.

The recipe is from “The Hog Island Book of Fish & Seafood” (Abrams Books, 2023), of which I received a review copy.

Written by chef-restaurateur John Ash, it features more than 250 recipes from Hog Island Oyster Co., the premier sustainable bivalve producer in Tomales Bay, as well as from other chefs and restaurants who are passionate about its shellfish.

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Getting Corny For Dinner

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Summer on a plate.

Summer on a plate.

 

I have developed a serious corn dependence.

But I can’t be the only one buying fresh corn from the farmers market week in and week out.

Whenever I come within a few steps of the stand with its boxes of just-misted ears and kernels so fresh that they squeak, I succumb.

Typically, I tote them home to char on the grill while still in their husks. Sometimes, I take a knife down the length of them to dislodge the milky kernels to saute with garlic, butter and herbs for a side dish or the makings of a room-temperature salad.

Creamed corn is not something I grew up with. Nor ever craved. But one day, with a load of fresh ears staring up at me, I spied a recipe for “Grilled Lime Chicken with Creamed Corn” that nudged me to get to work in the kitchen.

CulinaryBirds

The recipe is from “Culinary Birds: The Ultimate Poultry Cookbook” (Running Press), of which I received a review copy. The book, by esteemed Chef John Ash, was the recipient of a James Beard Award this year. It includes 170 recipes for a wide range of poultry — from duck and goose to even partridge and dove.

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