Citrus Glazed Salmon With A Pistou Hollandaise Sauce Topped With A Grilled Corn, Sun-Dried Tomato, Tequila, and Lime Salsa Served With Herb Rice Pilaf And A Sautéed Vegetable Medley

By Chef Kelly Dinkins of Millennium Hotel

Grilled Corn, Sun-Dried Tomato, Tequila, Lime Salsa
2 ears fresh corn on the cob, husks and silks removed
Non-stick cooking spray
1/4 cup roma tomatoes, diced
1/4 cup red onion, diced
1/8 cup fresh cilantro, chopped
2 tbsp fresh lime juice
1/4 cup sun-dried tomatoes, roughly chopped
1 1/2 tbsp Tequila
2 tsp Kosher salt

Coat corn with non-stick cooking spray. Over a medium heat grill cook corn, turning frequently, for about 12 to 15 minutes or until tender. Remove from the grill and cool, then cut kernels from the cob. In a mixing bowl combine all ingredients and mix well. Chill for up to 1 hour.

Citrus Glaze
2/3 cup Fresh orange juice
1/3 cup Fresh lemon juice
1/4 cup Vegetable stock
1 tbsp Orange marmalade
1/8 cup Rice wine vinegar
2 tsp Brown sugar

Add all ingredients to a saucepot. Bring contents to a boil then lower temperature to a simmer. Reduce by half. Remove from heat and set aside.

Herb Rice Pilaf
1/8 cup Olive oil
2 tbsp Unsalted butter
1 tsp Garlic, minced
1/3 cup Shallots, minced
2 cup Jasmine or long-grain rice
2 tsp Kosher salt
1 tsp White pepper
3 cup Chicken stock
1/3 cup Fresh mixed, minced herbs such as parsley, chives, oregano, or basil

Preheat oven to 350°F. Place olive oil and 1 tbsp butter in a 2 quart ovenproof sauce pan over medium high heat. Do not let the butter brown. When hot, add shallots and cook, stirring often, until they are translucent, about 2 to 3 minutes. Add garlic and cook for 30 seconds. Add rice to the pan and cook, stirring to coat the rice with the olive oil and butter until lightly toasted about 4 to 5 minutes. Add salt and white pepper, then the chicken stock and bring to a boil. Cover with a lid or aluminum foil and place in the oven. Cook for 25 to 30 minutes, then remove from the oven. Add herbs and the remaining butter and toss with a fork to combine. Keep warm.

Pistou
20 Basil leaves, medium sized and fresh
1/2 cup Olive oil
1 tsp Kosher salt
2 tsp Parmesan cheese
1/8 cup Fresh lemon juice

Add all ingredients except olive oil to a blender. Puree for 2 to 3 minutes or until smooth. With blender running slowly add the olive oil and process until emulsified. Set aside.

Hollandaise Sauce
5 oz Unsalted butter
3 Extra-large egg yolks
1 tbsp Fresh lemon juice
1 pinch Cayenne Pepper
Kosher salt to taste

In a saucepot slowly melt butter, skimming the foam from the top. Place egg yolks, lemon juice, and cayenne pepper in a blender and blend for 15 to 30 seconds. With blender running, slowly add the butter and blend for 30 seconds or until sauce is thick. If sauce becomes too thick add 1 tbsp hot water to achieve desired consistency.

Sautéed Spinach
8 cups Spinach, roughly chopped
1/4 cup White wine
2 tbsp Olive oil
1 tbsp Shallots­, minced
1 tsp Garlic, minced
Kosher salt & black pepper to taste

Heat a sauté pan over medium high heat and add 1 oz of olive oil. Add the garlic and spinach, tossing the spinach to coat with the olive oil and shallots. Add the white wine and the spinach should begin to wilt. Season with salt and pepper. Remove from heat.

Cooking and Presentation
Bring grill temperature to medium-high heat. Season salmon with salt and pepper and spray with non-stick cooking spray. Place the salmon on the grill and cook for 3 to 4 minutes then flip it over on the other side. Brush the salmon with 1 ounce of the citrus glaze and cook for 3 to 4 more minutes bringing the internal temp to 118° to 120° F or more if you like. On heated plates place about 2/3 cup of rice pilaf in the center of the plate. Place 2/3 cup of sautéed spinach on top of the rice, then the salmon. Top the salmon with 2 tbsp of the salsa, and spoon small puddles of the hollandaise sauce around the salmon and dot with a 1 tsp of pistou. Drag a toothpick through the sauce to form the design.