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
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