Chef Bobby Nahra Cooks up a Roasted Corn Salmon and Shrimp Dish

Chef Bobby Nahra Roasted Corn Salmon and Shrimp recipe. • Chef Bobby’s Pan Seared Salmon with Michigan corn, lobster and shrimp • 4 6oz-salmon portions, skinless, center cut, brined, recipe follows • 4 tablespoons extra-virgin olive oil • kosher salt, to taste • black pepper, to taste • Three red Fresno chilies, sliced paper, thin • A tablespoon of fresh chopped parsley • A tablespoon of fresh, chopped cilantro • A tablespoon of scallion, sliced paper, thin, • • 1 pound of lobster knuckle and claw meat About 12. 16 to 20 count shrimp, peeled deveined, tails off and cut in half. Five ears of the best corn on the planet, Michigan corn, which is in season right now. Michigan corn , oiled, salted pepper. Grilled for four minutes aside. Keep rotating to get a nice crispy. Char on the outside. Allowed to cool for 15 minutes and take all the corn off the cob on a cutting board and reserve corn for pan roasting Slice your Fresno chilies, paper thin chop a couple tablespoons of cilantro, a couple tablespoons of parsley in a couple tablespoons of scallion. Heating up your nonstick or cast iron skillet to a medium high heat for five minutes. Add your extra-virgin olive oil, salt and pepper. Your salmon to taste and place in the pan carefully flush side down first and get a nice crispy 3/8 of an inch crossed on that salmon. Flip your salmon to the skin side down and place into the oven for eight minutes. This should give you a nice moist piece of salmon at 135°. Remove Salmon from pan and placed on a cutting board that is clean. Allow salmon to rest for three minutes. For the corn relish heat your skillet up to a medium high heat toss your corn in the pan add your unsalted butter, a couple tablespoons. Add all your ingredients for the corn, your Fresno chilies your cilantro, your scallions, your lobster, your shrimp and pan roast keep tossing, tossing and tossing till that shrimp comes to a medium cooked tender temperature For the plate up, place a bet of the corn lobster and shrimp relish on the base of the plate that your salmon on top and garnish with a crème fraîche or a balsamic reduction take cilantro and parsley to finish off the plate and enjoy Chef Bobby Nahra Encore Catering & Banquets Freedom Hill Banquet & Events The Blossom Heath Inn HOOK SCS