ironchef
Executive Chef
For this dish, because summer is coming, I wanted to use flavors that people normally associate with summer. The intent was to take bright flavors and to incorporate them in a different way. The salmon was prepared my favorite way: seasoned and pan seared to a golden brown. The jalapenos were roasted and then pureed to make an emulsion aka a roasted jalapeno foam. The corn--which was picked that morning by one of the other cooks--was simply sauteed with butter and salt. The yellow and red grape tomatoes were given a light pickling with olive oil, sherry vinegar, verjus, and elderflower, then tossed with chopped shiso. A Yukon gold potato puree finished the dish: