Wild Salmon à la Lutèce with Sweet Corn, Green Cabbage, and Brown Butter Vinaigrette

Name: Wild Salmon à la Lutèce with Sweet Corn, Green Cabbage, and Brown Butter Vinaigrette
Ingredients: 1 cup whole milk; 3 ounces diced applewood-smoked bacon; 2 extra-large eggs; 2 1/4 cups fresh breadcrumbs; 1/4 cup chopped flat-leaf parsley; 6 wild salmon fillets, 5 to 6 ounces each, skin removed; 2 tablespoons extra-virgin olive oil; 6 tablespoons unsalted butter; 1 1/2 tablespoons red wine vinegar; 3 tablespoons finely diced white onion; 1/2 lemon, for juicing; Sweet corn, green cabbage, and bacon (recipe follows); 5-ounce slab applewood-smoked bacon; 2 tablespoons unsalted butter; 1 1/2 cups thinly sliced spring onions plus 3/4 cup thin diagonal slices spring onion tops; 2 teaspoons thyme leaves; 1 1/2 cups fresh corn (from about 2 ears); 1/2 small green cabbage, about 1 pound, cored, sliced thinly lengthwise; 2 tablespoons chopped flat-leaf parsley; Kosher salt and freshly ground black pepper

January 24, 2012

André Soltner is one of my culinary heroes. I admire his interpretations of regional dishes from his Alsatian homeland, which are refined enough to serve in one of New York City’s fanciest French restaurants yet still true to their humble origins. Only a great chef can strike that balance. I discovered his recipe for salmon sautéed in a bacon-and-egg “batter” and served with a brown butter sauce in the middle of summer, so I added corn to the sautéed cabbage for a sweet seasonal touch. The tart brown butter–vinegar sauce beautifully balances the smoky bacon and rich salmon.

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