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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!
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Course Entrées

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.
Keyword grilled salmon, salmon, squash
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