Seared Salmon with Chipotle BBQ sauce and roasted corn salsa

hey Jemma classic catering we’re cookingour seared salmon today with roastedcorn salsa I’ve got dinner guests comingover in about an hour and 15 minutes sowe got to make it really snappy today itis5:46 right now my oven is preheating andwe’re gonna get started first thing I’mgonna do is I got to get the roastedcorn salsa going so I have an ear ofcorn that I bought kind of pre peeledfrom the store so we’re just gonna takethe rest of that husk off there and thenwith their knife we’re just gonna realquickly at all these kernels off the cobbeing careful not to go too deep so thattakes about 4 or 5 cups once that’s donewe’re gonna take this and throw it in alittle bowl right here I don’t quitehave all my ingredients up set out likenormal today but I’ve got most of themgonna take a little salt and pepper justlike normal maybe a teaspoon for thatand a half teaspoon and the pepper alittle squirt of oil then we’re justgonna give it a quick mix put it down onthe tray right here those are gonna goin the oven for about 15-20 minutesuntil it starts to look going wrong sothis then right here my blender I’ve gotsome sweet barbecue sauce which I’vealready put in my ninja blender thenwe’re gonna take some of these righthere it’s a chipotle pepper which is asmoked jalapeno with the barbecue sauceand we’re just gonna blend that up untilit’s smooth it’s salmon but it wouldalso be equally good andkind of other grilled meat like chickenor even like a pork chop so I’m going toput about maybe a quarter cup in thereso it was two of the peppers and alittle bit of the extra sauce as you cansee that they’re packed in so we givethem a little bit of that well you haveto experiment with these I would startout with just a little bit first andthen if you want it more spicy you canadd more but you don’t want to go tooheavy at first because once you put tootoo much in there then you got problemstrying to thin out the heat so we’regonna power this up gonna be a littlebit noisy for a minuteall right so that’s done next thingwe’re gonna do is we are gonna cut upsalmon fillet up real quickI bought this salmon fillet from mylocal fishmonger it’s a nice freshcenter cut I requested a center cut asopposed to a tail piece so that it’s nottoo thin so I’m gonna have some niceuniform pieces here so what we’re gonnado is we’re gonna take this a little bitof belly fat off I like to skin mysalmon when I cook it some people leaveit on but I like to have it completelyoff so what we’ll do with that we’llstart at the head side and we’re justgonna make a little cut and then we’rejust gonna ride weight across across theskin keeping our knife on a bit of anangle if you can just get a nice tightshot of that Jenna nice a little bit ofan angle but not cutting through theskin and then once you get all the waythrough you can see we’ve got about99.5% of the meat off the skin oncethat’s done we’re going to take thesepieces you can cut straight this way ifyou just want to have like somethingyou’d see in a restaurant you can justcut three or four pieces out of this butwhat I’m actually gonna do for this isI’m gonna split this in half down themiddle and then I’m gonna make a niceangle cut so we’re gonna have a lot oflittle pieces for dinnerinstead of just one big piece so this isgonna be more like medallion so I’mgonna cut this into this is about twofour six seven pieces and this would bethe same on this side seven pieces aboutfour pieces because it was a lot smallerdiameter piece so the salmon is done thecorn is in the oven I’m gonna take thisout to my skillet outside that’s heatingup and then we’ll finish up after thatall right spent a couple minutes I’mgonna check the corn that’s in the otheryou can see got a couple areas whereit’s just starting to brown up a littlebit you can get the sizzle so we’regoing to let this go another coupleminutes in the meantime I’m gonna goahead and prep this asparagus just likeI did yesterday but I’ve already cut allthe ends off sort of the same length andwe’re just going to give this a quickpeel just like yesterdayyouall right so I’m just gonna take thisreal quick one is that in there let thatget heated up that’s gonna cook againfor about two minutes while that’s doingits thing in there I’m gonna take mylittle Bowl icenow we’re gonna fill this up with coldwater and we let this sit on the 70Stover it here and then once theasparagus is done we’re just gonna plopit right in therealright it’s been about 20 minutes myasparagus is on I’ve taken my barbecuesauce around the outside this isactually the small amount of corn rightthere so at least initially I can alwaysgo back and taste it afterwardswe’re just got a little bit onion sowe’re just gonna give this a little bitof a chop then lastly I’ve got somecilantro here just like always for mysalsa so that’s all going my bowl thenI’ve got a line that I stood yesterdayI’m not gonna put any zest in theretoday a bit of right about a third ofthe lime juice in therethat’s gonna go in and then we’re gonnaadd a little salt pepper to that in alittle bit and that’ll be the roastedcorn salsa for a dish that has thesalmon and the spicy barbecue this isgone for about two minutes so this isready to roll I’m gonna plunge that ratefrom the boiling water into our ice bathwhich is just ice in the matter sothat’s gonna be done I’m gonna set thataside for now and we’re gonna go outsideand grill our salmon all right we’reoutside in the backyard again I’ve gotmy skillet from yesterday which wasMonday the 18th heating up so we got oursalmon here we’re gonna drizzle a littlebit of oil on this and then we’re gonnaput our salt and our pepper on therewe’re gonna give it a good coating it isgonna lose a little bit as it falls offduring the cooking process so we’regonna do that we’re gonna give it aquick flipand we’re gonna do the same thing I’mnot gonna oil the back side we’re justgonna give it a nice coatingyou want your food to be nicely seasonedwhen you’re searing on the grill so I gopretty heavily on that because it’sgonna taste delicious once I got allthis salmon done we’re gonna put alittle bit of oil on the skillet againjust like yesterday and we’re just gonnagive it a nice rubdown so it’s all worldup it also gets all the impurities offthere they’re left from yesterday whenwe were cooking the cajun chicken I’mgonna take my salmon you can hear allnice and hot it’s sizzling instantlywe’re gonna put all this on here wegotta make sure we medallions today youcan already see on some of these it’sstarting to turn white at the verybottom if you can pan inthen go you can already see it’s gotsome cooking’s and sincerity it justtakes a matter of seconds so we’re gonnalet that cook for about one minute we’regonna transfer it back onto our traythen we’re gonna bring it in the houseand pop it in the oven that we cook thecorn salsa in alright we’re gonna make aquick batch of rice to go with oursalmon dish 6:15 right now so it’s beenabout 29 30 minutes so we’re gonna getthis phone this will take about 20minutes so I’m gonna take two of thefresh bay leaves again I bought these atNino sabazios in st. Clair Shores alwaysgood to have a reliable produce supplierwhen you’re cooking at home so we’ve gotthe two bay leaves in there then I’mgonna take my basmati rice this is awe’re gonna take one cup of rice niceand even not heaping so there’s one cupI’m gonna take two cups of hot waterthere’s two cups we’re gonna put this onthe stove and just super low heat with alid[Music]we’re gonna go check on our salmon rightnow so we’ve got our asparagusI brought some parchment paper to put onthe tray that had salmon on it it’sgoing in the ovenbut it’s okay to be extra safe with rawsalmon by putting a piece of paper onthere I just don’t want to dirty up alot of trays when I’m cooking at home so[Music][Music]I’m not advocating but just make sureyou cook it until it’s just cook throughso we let that go for a minute and thenwe’ll give it some kosher salt andpepper just like yesterday and sincethis already huh we’re just gonna plopit right on there you’ll see it smoke upinstantly this is only gonna take abouttwo minutes or so just let the cameraroll well that’s cooking then in themeantime we’re gonna take our salmonmedallions and we’re gonna load themonto this tray right here I’m being verycareful that it doesn’t overcooksalmon is never a good thing so we’vegot all this beautiful fillet is doneyou can see these are falling apart alittle bit and you can tell they’regonna be just absolutely delicious sothese are gonna go in the ovenonce we get back in the house I’m gonnagive my asparagus a quick flip gonnahave some color to it start to brown alittle bit so we’re gonna give that onemore flip we’re gonna let this go foranother 30 seconds and then would begood all right we brought everything inwe’ve got the salmon the grilledasparagus the rice right here it’sstarting to steam a little bit and youcan see it’s that a nice slow simmer I’mgoing to turn it down even more so itdoesn’t evaporate off the liquid toofast and then we have some rice that’sstill a little bit on the country sidehere’s that chipotle BBQ sauce we’regoing to take some of this and we’regonna put this right on our salmon we’regonna let this cook in the oven tofinish up we’re only going to do maybeabout half of these because I’m not sureif the fam likes all of the spiciness ofthis barbecue so in that or not so we’rejust gonna do maybe about half of theseor so I like to use a spoon for when Ido this but you can use a little pastrybrush if you’d like to so we’re gonnaget this in the oven 623 so it’s beenabout 30 to 36 minutes 37 minutes so wecan let that go for about 5 minutes tillthe barbecue barbecue sauce gets hot allthe way through and then we’ll be goodall right we’re gonna do a quick timecheck before we make our plate realquick it’s 634 so it’s been a littleless than an hour only nice first thingwe’re gonna do I just like to do to makeit look nicer is we’re gonna take alittle Bowl use that as a mold for ourrice that one’s actually kind of bigwe’re gonna get a serving of rice andwe’re just gonna use this bowl just tomake a little amount if you will putthat right on to our plate like so thenwe’re gonna take here the beautifulgrilled asparagus and we’re gonna laythat right on top of the rice just likethat just for presentation purposeswe’ll put one more on there because it’sdelicious we’re gonna take a couplepieces of our salmon so you can see thebarbecue sauce just got a nice glaze toitgonna be nice and sticky and smokyflavor a little bit spicy and put thoseright at the base of our plate like thatand take some of that beautiful cornsauce so that we made and we’re justgoing to take some of that we’re gonnasprinkle it right on top of the salmonand that is your seared salmon withroasted corn salsa basmati rice and somegrilled asparagus from scratch justunder an hour and you know sitting hereand if you like our videos pleasesubscribe to our page and you can alwaysvisit us at classic catering otherstores on Facebook