Crisp Skinned Salmon With Succotash And Creamed Corn

Directions

1. * Note: To dry the skin of the salmon, drag a knife blade gently but firmly over the skin several times, almost as if you are sharpening a razor on a strop. Use sufficient pressure to bring any water to the surface of the skin, then reverse direction to squeegee the water off the skin. Dry your blade and repeat till no more water rises to the surface. Place the filets skin-side up in a covered container which allows space between the skin and the lid to facilitate more drying till it's time to prepare them.
2. Shell fava beans and cook till tender. Shock in ice water and remove skins. Cook 2 c. corn till tender and shocked in ice water.
3. Saute/fry fava beans, cooked corn, bell pepper and parsley in extra virgin olive oil over low heat 3 to 4 min, then season with salt to taste and set aside at room temperature (this succotash can be prepared 2 hrs before serving).
4. Puree 4 c. fresh corn in blender or possibly food processor (if using blender, you may need to add in 1/4 c. water to facilitate blending). Remove to strainer and set over bowl or possibly saucepan. Press solids to extract as much corn juice as possible, then throw away solids. You should have 3/4 to 1 c. corn juice. (A vegetable juicer can be used instead.)
5. Gently heat corn juice in saucepan till juice begins to thicken (do not boil). Add in remaining 2 c. corn and whipping cream and cook gently till corn is tender, 1 to 2 min. Season with salt. Remove from heat and cover to keep hot.
6. Season both sides of filets with salt. Heat pan over high heat. Add in sufficient vegetable oil to cover bottom to depth of 1/8- to 1/4-inch. When oil is warm but not smoking, lay filets skin-side down, and reduce heat to medium (if using electric stove top, reduce heat before placing filets in pan). Press fish with spatula to flatten; if salmon curls, repeat. Cook till skin is crisp, about 3 min. Turn salmon and cook 10 seconds. Remove from pan and keep hot.
7. Reheat succotash. Place spoonful of succotash in center of each plate. Spoon corn sauce around succotash. Place salmon filets skin-side up on succotash.
8. This recipe yields 4 servings.
9. NOTES :