Dodgers and Padres tonight. Who’s going to the NLCS? Peppered Salmon and Creamed Corn FOR THE SALMON4 tablespoons soy sauce2 garlic cloves, mashed to a paste4 teaspoons lemon juice2 teaspoons sugarFour 6-ounces salmon fillets, skinless2 tablespoons black pepper3 tablespoons olive oil FOR THE CREAMED CORN AND BELL PEPPER3 cups frozen corn kernel2 tablespoons olive oil1 cup red bell pepper, finely chopped6 tablespoons heavy creamSalt and pepper, for seasoning In a sealable plastic bag combine well the soy sauce, garlic, lemon juice and the sugar, and add the salmon to it coating it well. Let it marinate sealed and chilled for 30 minutes.Meanwhile, in a heavy skillet cook the corn in the oil over high heat, stirring for 3 minutes. Add the bell peppers and cook the mixture stirring for another 4-5 minutes until the vegetables are tender. Add the cream, and season with salt and pepper to taste. Simmer until the cream is evaporated.Remove the salmon from the bag, discard the marinade, pat it dry and press the ground black pepper onto each piece of salmon, coating thoroughly.In a large skillet heat the 3 tablespoons olive oil over moderately high heat until hot but not smoking and sauté the salmon in it for 2 minutes on each side, or until it flakes.Transfer to a plate and serve the corn around it.Peppered Salmon and Creamed Corn
Dodgers and Padres tonight. Who’s going to the NLCS? Peppered Salmon and Creamed Corn FOR THE SALMON4 tablespoons soy sauce2 garlic cloves, mashed to a paste4 teaspoons lemon juice2 teaspoons sugarFour 6-ounces salmon fillets, skinless2 tablespoons black pepper3 tablespoons olive oil FOR THE CREAMED CORN AND BELL PEPPER3 cups frozen corn kernel2 tablespoons olive oil1 cup red bell pepper, finely chopped6 tablespoons heavy creamSalt and pepper, for seasoning In a sealable plastic bag combine well the soy sauce, garlic, lemon juice and the sugar, and add the salmon to it coating it well. Let it marinate sealed and chilled for 30 minutes.Meanwhile, in a heavy skillet cook the corn in the oil over high heat, stirring for 3 minutes. Add the bell peppers and cook the mixture stirring for another 4-5 minutes until the vegetables are tender. Add the cream, and season with salt and pepper to taste. Simmer until the cream is evaporated.Remove the salmon from the bag, discard the marinade, pat it dry and press the ground black pepper onto each piece of salmon, coating thoroughly.In a large skillet heat the 3 tablespoons olive oil over moderately high heat until hot but not smoking and sauté the salmon in it for 2 minutes on each side, or until it flakes.Transfer to a plate and serve the corn around it.