Cooking and Serving: Cook time: 1hr 20min – 4 servings

Ingredients

• 6 tablespoons of butter, divided
• 1/2 cup shallot, minced
• 2 cups corn kernels, raw
• 1 cup vegetable stock
• 1/2 cup heavy cream
• 1/2 lemon, juice
• Kosher salt, to taste
• Agave, to taste
• 4 tablespoons butter, divided
• 1 tablespoon extra virgin olive oil
• 1/2 cup shallot, minced
• 3 cups corn kernels, blanched and shocked
• 2 cups asparagus, chopped, blanched and shocked
• 1/2 cup vegetable stock
• 1 tablespoon parsley, minced
• Kosher salt, to taste
• Black pepper, to taste
• 1 tablespoon lemon confit + 1–2 tablespoons lemon confit oil
• 1 ounce fresh pea tendrils
• 1/2 lemon, juice
• Kosher salt, to taste
• Black pepper, to taste
• 2 lemons
• 1 cup olive oil
• 1/4 teaspoon kosher salt
• 1/4 cup plus 2 tablespoons kosher salt
• 2 1/2 cups water
• 4 cups ice
• 4 ounces salmon portions, skinless, center cut, brined, recipe follows
• 4 tablespoons grapeseed oil
• Kosher salt, to taste
• Black pepper, to taste
• Creamy corn sauce
• Corn and asparagus succotash
• Lemon confit and pea tendril garnish

Description

This warmweather dish features perfectly flaky salmon paired with veggiepacked succotash.