Recipe for Paillard of Salmon with Crab and Corn Maque Choux 
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Yield:
4
Ingredients:
Amount Ingredient
MAQUE CHOUX ----------------
1 tbl Olive oil
1 cup Small-diced yellow onion
1/2 cup Small-diced red pepper
1/2 cup Small-diced celery
2 tbl Minced garlic
3 cup Fresh sweet corn cut off the cob
3 tbl Brown sugar
1 tbl Emeril"s Essence see * Note
6 oz Chicken stock
2 tbl Unsalted butter
4 oz Clean crab meat
----------------- TOMATO MARMALADE ----------------
1 tbl Olive oil
1 cup Julienned yellow onion
1/2 cup Brown sugar
1/4 cup Red wine vinegar
1/4 cup Balsamic vinegar
Juice of one orange
1 tbl Orange zest
1/4 tsp Ground cloves
1/2 tsp Red pepper flakes
1/4 tsp Cinnamon
1 x Bay leaf
6 lrg Italian Roma tomatoes
1 tbl Tomato paste
Salt to taste
Freshly-ground black pepper to taste
4 x Salmon fillets - (6 oz ea) pounded thin between plastic wrap
----------------- GARNISH ----------------
1/2 cup Sizzled leeks
2 tbl Chopped green onions
2 tbl Brunoise red peppers
Instructions:
Instructions: Preheat the oven to 425 degrees.

For the maque choux: In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions, peppers, and celery for 2 minutes. Add the garlic and corn. Saute for 1 minute. Add the brown sugar and season with Emeril"s Essence. Deglaze with the chicken stock. Bring the sauce up to a boil and reduce to a simmer. Simmer for 30 minutes. Fold in the butter and crab meat. Re-season if needed.

For the marmalade: In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions for 2 to 3 minutes or until translucent. Add the brown sugar, red wine vinegar, balsamic vinegar, orange juice, orange zest, and spices. Simmer for 10 minutes. Add the tomatoes and tomato paste and continue to simmer for 10 minutes. Puree in a blender until smooth. Strain the sauce through a fine sieve. Season with salt and pepper.

In a 13-inch by 9-inch glass baking dish, spread the maque choux evenly on the bottom of the pan. Lay the salmon directly on top of the maque choux. Season the salmon with salt and pepper. Place the salmon in the oven and bake for 3 to 5 minutes or until the salmon is no longer translucent.

Using a spatula, place one of the salmon/maque choux on a plate. Drizzle the marmalade over the entire salmon. Garnish with sizzled leeks, green onions, red peppers, and a bit of Essence.

This recipe yields 4 servings.

Comments: The original recipe title as listed is "Paillard Of Salmon With Crab And Corn Maque Choux And Tomato Marmalade".

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