Grilled Salmon Pasta with Summer Corn Beurre Blanc

Get Ready for your next favorite pasta dish and Let’s Get Cooking!

This is a real crowd pleaser and is truly healthy and guilt-free. Char-grilled salmon with smoked white fish tossed in a (gluten-free if you’re like us) pasta with a fresh summer corn beurre blanc sauce (using minimal butter and NO cream), with briny green olives, bright citrus, lots of fresh basil, micro kale and grated romano cheese.

The Summer Corn Beurre Blanc is what truly makes this dish unique-Using raw corn cut off the cob, blended with lemon zest and juice, thyme, and fenugreek seeds (high in fiber and similar in taste to maple syrup!). Add this blend in with a white wine reduction with fresh garlic and finish with a bit of European butter and sea salt. SO YUMMY!

Give this one a try for your next dinner and let me know what you think!

Bon Appétit!

Chef Meg

Grilled Salmon Pasta with a Summer Corn Beurre Blanc

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Yield: 4-6

Author: Chef Meg

Prep time: 20 MCook time: 20 MTotal time: 40 M

Ingredients:

• 1.5 lb. wild-caught Salmon (keep in one large piece)
• 1 lb. smoked dense whitefish (I used wild opah, similar to swordfish)
• Linguine Pasta (We like a fresh gluten-free option- look in the refrigerator section of your grocer)
• 2 raw white summer sweet corn, cut off the cob
• 1 jar green olives 
• 1/4 cup grated romano
• Sea salt
• Cracked black pepper
• Fresh basil
• Micro kale 

Corn Beurre Blanc

• 2 raw white summer sweet corn, cut off the cob
• 3/4 cup water
• 1 lemon, zested and juiced
• 2 tsp. dried thyme 
• 2 tsp. fenugreek seeds 
• 1/4 cup white wine
• 4 garlic cloves, sliced thinly 
• 1/4 cup fresh ricotta 
• 1/2 stick unsalted butter 
• sea salt 

Instructions:

1. Bring a pot of salted water to the boil and cook your pasta according to directions (save 1/2 cup pasta water and then strain the pasta and toss with olive oil and set aside until ready to add).
2. Pre-heat your grill to medium-high, douse your salmon in olive oil, salt and pepper and grill both sides, until medium rare (it will cook further in the pasta dish)
3. To make the sauce- In a large saute pan, add your white wine and reduce on medium-high heat until it's about a tablespoon or so of liquid. Add 2 tablespoons of olive oil and your sliced garlic and turn the heat down to medium-low, allowing the garlic to begin to golden.
4. In the meantime, add to a blender your two raw white corn cut off the cob, 3/4 cup water, lemon zest and juice, dried thyme, fenugreek seeds, and 2 tsp. sea salt. Blend on high until pureed and frothy.
5. Add this corn mixture then to your white wine/garlic in the pan and mix all together allowing the sauce to lightly simmer (turn down the heat to low if necessary). Next mix in your butter and ricotta until melted and incorporated.
6. Add to the sauce the additional raw corn cut off the cob, your grilled salmon and smoked whitefish (torn to smaller chunks), and your pasta. Mix to combine.
7. Lastly, to serve top the pasta with the grated romano, green olives, lots of rough chopped basil, micro kale, and fresh cracked pepper. 
8. Bon Appétit!

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