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How to make regular salmon look like it came straight from a culinary competition

Posted at 8:46 AM, Jul 20, 2015
and last updated 2015-07-20 10:46:05-04

Chef Peter Sproul from the Utah Valley University Culinary Institute teaches us how to turn copper river salmon into a fantastic main dish. For more information about him, go here.

Copper River Salmon with Pan Roast Corn & Summer Tomatoes

4 portions

20 oz               Copper River Salmon Fillet – 4-5oz pieces

1 ear                Fresh Corn Kernels– cut off the cob

½ each                        Shallot, sliced thin

4 ea                 Shiitake Mushroom Caps – sliced thin

2 Tblsp                        Basil, fresh, sliced thin

2 T                   Extra virgin Olive Oil

10 ea               Red Cherry Tomatoes – Vine Ripened, cut in half

10 ea               Yellow Cherry Tomatoes – Vine Ripened Cut in Half

1 Tblsp            Butter, Unsalted – good quality

2 oz                 Baby Salad Greens, arugula, celery leaves etc..

4 oz                 Fresh Pasta – for garnish

Prepare as demonstrated