Bess Bistro Grilled Salmon Over Roasted Summer Squash
This luscious grilled salmon served over roasted summer squash is plated with red onions & sweet corn dashi. The recipe and wine pairing comes courtesy of Chef Roman Murphy of Bess Bistro in Austin, TX!
Ingredients
Grilled Salmon:
- 11/2 pounds salmon cut into 4 ounce portions
- Salt and Pepper to taste
Corn Dashi:
- 2 pieces square kombu 4-inch
- 4 in corn cobs cuthalf
- 2 1/2 quarts water
- 1/2 - ounce bonito flakes or katsuobushi about 2 cups
Roasted Summer Squash and Onions:
- 2 T olive oil
- 2 each medium yellow squash and zucchini sliced
- 1 red onion sliced into rings
- Salt and Pepper to taste
Instructions
For the Grilled Salmon:
- Preheat grill. Season salmon with salt and pepper, allow to sit for 1-2 minutes so that the seasoning sticks to the filet. For crispy skin place salmon skin side down on the grill and cook for about 6 minutes. Flip salmon over and continue cooking until desired doneness.
For the Corn Dashi:
- Put the kombu and corn cobs in a 4-quart saucepan, cover with the water and soak for 30 minutes. Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.
- Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
- Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.
- Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
- Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.
For the Roasted Summer Squash and Onions:
- Toss the olive oil, squash, and seasoning together. Roast for 8 to 10 minutes or until squash and onions are fork tender. Serve hot.
Wine Pairing:
- Tobelos, Blanco Fermentado en Barrica, Rioja, Spain, 2013 (75% Viura, 25% white garnacha). Tobelos is a fruit and cirtus driven white wine with full body, high acidity and is aged 6 months in oak.
Tried this recipe?Let us know how it was!