with Corn Topping
Yield: 2 servings
Cook Time: 8-10 minutes
Wine Suggestion: Horse Heaven Vineyard Chenin Blanc
1 15-oz can whole corn kernels
2 tablespoon breadcrumbs
1 tablespoon soft butter
Cayenne pepper
Salt
Drain corn in a colander. With an immersion blender or food processor, puree 6 tablespoons corn. Mix in the bread crumbs, ½ tablespoon butter and add 5 tablespoons whole corn kernels. Season to taste with salt and cayenne pepper.
2 tablespoon canola oil
2 (6-oz) pieces salmon filets
Preheat oven to 425F.
Heat all of the oil in a pan. Salt salmon and brown quickly on both sides, about 2 minutes. Transfer to a parchment covered pan. Spread corn mixture over the top of the salmon and bake on upper oven rack for 8-10 minutes.
Serve with your favorite salad, adding the rest of the corn, for a delicious summer meal.
This light salmon dish works great with any leftover roasted corn as well.
