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Paillard Of Salmon With Crab And Corn Maque Choux And Tomato Marmalade

  • Yield: 4 servings


  • Maque Choux:
  • 1 tablespoon olive oil
  • 1 cup yellow onion, diced small
  • 1/2 cup red pepper, diced small
  • 1/2 cup celery, diced small
  • 2 tablespoons minced garlic
  • 3 cups fresh sweet corn, cut of the cob
  • 3 tablespoons brown sugar
  • 1 tablespoon Essence
  • 6 ounces chicken stock
  • 2 tablespoons unsalted butter
  • 4 ounces clean crab meat
  • Tomato Marmalade:
  • 1 tablespoon olive oil
  • 1 cup julienne yellow onion
  • 1/2 cup brown sugar
  • 1/4 cup red wine vinegar
  • 1/4 cup balsamic vinegar
  • Juice of one orange
  • 1 tablespoon orange zest
  • 1/4 teaspoon ground clove
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon cinnamon
  • 1 bay leaf
  • 6 large Italian Roma tomatoes
  • 1 tablespoon tomato paste
  • Salt and pepper
  • 4 (6 ounces) salmon fillet, pounded thinly between plastic wrap
  • 1/2 cup sizzled leeks
  • 2 tablespoon chopped green onions
  • 2 tablespoon brunoise red peppers
  • Essence


  • Preheat the oven to 425 degrees F. 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 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. Reseason 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 3-5 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, and red pepper.